Ultimate Roasted Sweet Potato Salad with HoneyLemon Dress
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Author:ella
Total Time:45 minutes
Yield:4 servings 1x
Description
Roasted Sweet Potato craveworthy bowl with citrus honey drsg vibrant greens crunchy textures and nourishing notes for busy weeknights with bold zest
Ingredients
Scale
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
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.
