Roasted Sweet Potato Salad with Honey Lemon Dressing

A Cozy, Colorful Bowl You’ll Reach For Tonight

This weeknight favorite came together as a bright, satisfying hug in a bowl. Roasted sweet potatoes get a kiss of caramelized edges, while a sunny honey-lemon dressing ties everything together with a whisper of Dijon. It’s the kind of dish you crave when you want something wholesome that still feels celebratory. Roasted Sweet Potato Salad with Honey Lemon Dressing

Ready in under an hour, it’s endlessly adaptable—swap greens, add a protein, or toss in your favorite crunch. Pin-worthy enough for a crowd, but simple enough to become your go-to weeknight staple. Let’s build a bowl that’s both comforting and vibrant, bite after bite.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes — for caramelized edges and hearty texture.
• 2–3 tablespoons olive oil — for roasting and flavor diffusion.
• Salt and pepper — to taste; flaky salt on top is a nice finish.
• 4 cups mixed greens (baby spinach, arugula, or kale) — keeps the dish fresh and crisp.
• 1/2 red onion, thinly sliced — adds a mild punch and color.
• 1 avocado, diced — creamy contrast to the roasted potatoes.
• 1/2 cup cooked chickpeas or cooked quinoa (optional) — for protein and texture variation.
• 1/4 cup feta or goat cheese, crumbled (optional) — a salty pop that pairs well with lemon.
• Dressing: 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard (optional), 2 tablespoons olive oil, pinch of salt
• Optional: pinch smoked paprika or chili flakes for a gentle warm kick

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Toss the sweet potato cubes with 1–2 tablespoons olive oil, a pinch of salt, pepper, and smoked paprika if using. Spread in a single layer and roast 25–30 minutes, flipping halfway, until edges are caramelized and centers are tender.
3. While the potatoes roast, whisk together the dressing: lemon juice, honey, Dijon (if using), a pinch of salt, and slowly stream in the olive oil to emulsify. Taste and adjust for acidity or sweetness as you like.
4. If you’re using quinoa, simmer it while the potatoes roast, then fluff and keep warm.
5. In a large bowl, arrange the greens, red onion, avocado, and optional chickpeas or quinoa. Add the hot roasted potatoes and feta if you’re using it. Drizzle with dressing and toss gently until everything is glistening and coated.
6. Season to taste and serve immediately. The contrast between warm potatoes, crisp greens, and bright dressing is what makes this dish shine.

Tips & Variations

• Make-ahead option: roast the potatoes a day in advance and refrigerate. Dress just before serving to keep greens crisp.
• Greens swap: use baby kale, arugula, or a crisp romaine mix for different textures.
• Protein swaps: add grilled chicken, salmon, or roasted chickpeas for a heartier meal.
• Gluten-free notes: ensure any add-ins (like cheese or croutons) are gluten-free if needed.
• Spice it up: a pinch of red pepper flakes or smoked paprika adds warmth without overpowering the lemon.
• Storage: leftovers keep well in the fridge for up to 3 days; store dressing separately to prevent sogginess of greens.
• Reheating: enjoy leftovers cold or at room temperature; if reheating, warm the potatoes gently in a skillet to re-crisp.

Serving Suggestions

• Make it a main: add extra protein such as grilled chicken or salmon and serve over a bed of quinoa or farro.
• Side dish wow: pair with grilled veggies, crusty bread, or a simple protein for a complete plate.
• Plating tips: scatter toasted nuts or seeds (walnuts, almonds, or pumpkin seeds) on top for extra crunch, and finish with a squeeze of fresh lemon zest.

FAQs

Can I make this ahead?

Yes. Roast the potatoes and prep the greens and toppings up to a day in advance. Store the potatoes and greens separately and combine with dressing just before serving to keep textures vibrant.

How do I emulsify and thicken the honey lemon dressing?

Whisk the lemon juice, honey, Dijon, and salt first, then slowly drizzle in the olive oil while whisking vigorously to form an emulsion. If it’s too thin, add a tiny extra pinch of mustard or a teaspoon of Greek yogurt to help it cling to the greens.

Can I reheat leftovers?

Leftovers can be eaten cold or at room temperature. If you’d like warm potatoes, reheat them briefly in a skillet over medium heat until heated through, then toss with greens and dressing off the heat to keep them from wilting.

What pasta types work well if I want a pasta salad vibe?

Try short, light shapes like orzo, farfalle, or ditalini. Toss the warm potatoes with cooked pasta and a generous amount of dressing. Add greens and avocado at the end for a bright, satisfying pasta twist.

Can I swap in chicken or add more protein?

Absolutely. Grilled or roasted chicken, tuna, or baked tofu all work beautifully. If adding protein, consider doubling the dressing to ensure everything stays well-coated and flavorful.

How do I keep the sauce silky and not separated?

Use room-temperature ingredients, whisk continuously while adding the oil, and don’t rush the emulsification. If separation occurs, whisk again or blend briefly to re-emulsify, then adjust with a touch more lemon juice or a pinch of salt.

Final Thoughts

This Roasted Sweet Potato Salad with Honey Lemon Dressing is a bright, versatile bowl that moves from weeknight staple to crowd-pleaser with just a few easy tweaks. It’s naturally gluten-free, casually elegant, and endlessly adaptable—perfect for Pinterest-savvy home cooks who want to feed a crowd without spending hours in the kitchen. Pin this recipe for a sunny dinner plan that tastes like summer even on a Tuesday.

Ultimate Roasted Sweet Potato Salad with HoneyLemon Dress

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• Author: ella
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Roasted Sweet Potato craveworthy bowl with citrus honey drsg vibrant greens crunchy textures and nourishing notes for busy weeknights with bold zest

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Ingredients

Scale 1x2x3x

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2–3 tablespoons olive oil

Salt and pepper to taste

4 cups mixed greens (baby spinach, arugula, or kale)

1/2 red onion, thinly sliced

1 avocado, diced

1/2 cup cooked chickpeas or cooked quinoa (optional)

1/4 cup feta or goat cheese, crumbled (optional)

Dressing: 2 tablespoons lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard (optional)

2 tablespoons olive oil

Pinch of salt

Optional: pinch smoked paprika or chili flakes

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Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Toss the sweet potato cubes with 1–2 tablespoons olive oil, a pinch of salt, pepper, and smoked paprika if using. Spread in a single layer and roast 25–30 minutes, flipping halfway, until edges are caramelized and centers are tender.

While the potatoes roast, whisk together the dressing: lemon juice, honey, Dijon (if using), a pinch of salt, and slowly stream in the olive oil to emulsify. Taste and adjust for acidity or sweetness as you like.

If you’re using quinoa, simmer it while the potatoes roast, then fluff and keep warm.

In a large bowl, arrange the greens, red onion, avocado, and optional chickpeas or quinoa. Add the hot roasted potatoes and feta if you’re using it. Drizzle with dressing and toss gently until everything is glistening and coated.

Season to taste and serve immediately. The contrast between warm potatoes, crisp greens, and bright dressing is what makes this dish shine.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Calories: 290 kcal
• Sugar: 10 g
• Fat: 16 g
• Carbohydrates: 36 g
• Fiber: 9 g
• Protein: 20 g