Roasted Sweet Potato Salad with Honey Lemon Dressing Recipe – Easy Healthy Vegetarian Side Dish Idea
This roasted sweet potato salad with honey lemon dressing recipe is fresh, flavorful, and healthy, made with sweet potatoes, greens, cranberries, feta, and pecans. Perfect for family dinners, holidays, or a vegetarian side dish.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Knife and cutting board
Ingredients
- 2 medium sweet potatoes (peeled and cubed)
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or kale)
- ¼ red onion (thinly sliced)
- ¼ cup toasted nuts or seeds (walnuts, pecans, pumpkin seeds)
- ¼ cup crumbled feta or goat cheese
For Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup for vegan option)
- Pinch of salt
Instructions
- Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp at the edges.
- Make Dressing: In a small bowl, whisk olive oil, lemon juice, honey, and salt until smooth. Adjust to taste.
- Prepare Salad Base: Place mixed greens in a large bowl. Add sliced onion and toasted nuts or seeds.
- Combine: Add roasted sweet potatoes to the greens. Drizzle with dressing and toss gently to coat.
- Finish: Top with crumbled feta or goat cheese and garnish with fresh herbs if desired.
- Serve: Plate immediately for best flavor and texture.
Notes
- Roast at high heat for crisp, caramelized edges.
- Dress salad just before serving to keep greens fresh.
- Swap nuts for seeds if nut-free.
- Use maple syrup instead of honey for a vegan version.
- Leftovers can be repurposed into wraps or grain bowls.