Description
A vibrant Sweet Potato Salad with roasted caramelized sweet potatoes, fresh arugula, feta cheese, and toasted pumpkin seeds tossed in a bright lemon dressing.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups arugula
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/3 cup pumpkin seeds, toasted
- 2 tablespoons lemon juice
- 1 teaspoon honey
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and black pepper.
- Spread in a single layer on baking sheet.
- Roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
- Let cool slightly.
- Whisk remaining olive oil, lemon juice, and honey.
- In a large bowl combine arugula, red onion, roasted sweet potatoes, feta cheese, and pumpkin seeds. Drizzle dressing and toss gently before serving.
Notes
- Roast in a single layer for crisp edges.
- Add dressing just before serving.
- Use ripe sweet potatoes for best flavor.
- Store leftovers refrigerated up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: sweet potato salad, roasted sweet potato salad, healthy fall salad, arugula sweet potato salad, easy vegetarian salad