Description
This easy roasted sweet potato salad is tossed with a cumin-lime dressing, fresh herbs, and roasted pumpkin seeds for a flavorful, healthy dish.
Ingredients
Units
Scale
- 1 large sweet potato (about 12oz), peeled and cut into 1/2-inch pieces
- 3 tablespoons olive oil (divided)
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 3 cups arugula
- 1 jalapeño, stemmed, seeded, and minced
- 2 tablespoons minced red onion (soaked in ice water)
- 1/4 cup crumbled feta cheese
- 1/2 cup fresh cilantro leaves and stems, chopped
- 1/4 cup roasted salted pumpkin seeds
Instructions
- Adjust oven rack to middle position and preheat oven to 450 degrees.
- Spread the sweet potatoes onto a baking sheet, drizzle with one tablespoon of olive oil and sprinkle with salt. Toss and spread into even layer.
- Roast until potatoes are tender and just beginning to brown, 30 to 40 minutes, stirring halfway through roasting.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, cumin, smoked paprika, and salt.
- In a large bowl, spread the arugula on the bottom.
- Top with roasted sweet potatoes, jalapeño, red onion, feta, cilantro, and pumpkin seeds. Toss to combine.