Caramelized roasted sweet potatoes tossed with peppery arugula, crumbly feta, and a bright honey-lime dressing.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes (about 23 oz), peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad
05 - 3.5 ounces fresh arugula (about 4 cups)
06 - 3.5 ounces feta cheese, crumbled
07 - 1/4 small red onion, thinly sliced
08 - 2 tablespoons toasted pumpkin seeds, optional
→ Honey-Lime Dressing
09 - 2 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lime juice (about 1 lime)
11 - 1 tablespoon honey
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon sea salt
14 - Freshly ground black pepper to taste
# Step-by-Step Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, turning once halfway through, until the sweet potatoes are golden and tender. Remove from the oven and let cool slightly.
04 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
05 - In a large salad bowl, combine the arugula, roasted sweet potatoes, red onion, and half of the feta cheese. Drizzle with the honey-lime dressing and toss gently to combine.
06 - Top with the remaining feta and toasted pumpkin seeds, if using. Serve immediately.
