Description
Roasted cubes of sweet potato caramelize at the edges, tossed with crisp greens, red onion, and crumbled feta. A bright lime-honey dressing brings tangy sweetness, while fresh cilantro adds herbaceous lift for every crunchy, juicy forkful.
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/4 cup red onion thinly sliced
- 1/3 cup feta cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F.
- In a bowl, toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
- In a small bowl, whisk together lime juice, honey, olive oil, and salt to make the dressing.
- In a large bowl, combine mixed greens, red onion, and roasted sweet potatoes.
- Drizzle the dressing over the salad and toss gently until evenly coated.
- Sprinkle feta cheese and chopped cilantro on top before serving.
Notes
- For extra flavor, roast sweet potatoes for an additional 5 minutes until edges are crispy.
- You can substitute spinach or arugula for mixed greens.
- Salad is best served warm but can be chilled in the fridge for 30 minutes.
- Leftover salad can be stored in an airtight container for up to 2 days.