Caramelized roasted sweet potatoes with arugula, feta, and honey-lime dressing. Vegetarian, gluten-free, and ready in 40 minutes.
# Components:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes (about 1.4 lbs), peeled and cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Salad
05 - 4 cups fresh arugula
06 - 3.5 oz feta cheese, crumbled
07 - 1/4 small red onion, thinly sliced
08 - 2 tbsp toasted pumpkin seeds, optional
→ Honey-Lime Dressing
09 - 2 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lime juice
11 - 1 tbsp honey
12 - 1/2 tsp Dijon mustard
13 - 1/4 tsp sea salt
14 - Freshly ground black pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, turning once halfway through, until golden and tender. Remove from oven and let cool slightly.
04 - In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
05 - In a large salad bowl, combine arugula, roasted sweet potatoes, red onion, and half of the feta cheese. Drizzle with honey-lime dressing and toss gently.
06 - Top with remaining feta and toasted pumpkin seeds if using. Serve immediately.
