A nutrient-packed blend of roasted sweet potatoes, arugula, feta, and honey-lime dressing.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 1.43 pounds)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salad
05 - 4 cups fresh arugula (about 3.5 ounces)
06 - 3.5 ounces feta cheese, crumbled
07 - 1/4 small red onion, thinly sliced
08 - 2 tablespoons toasted pumpkin seeds (pepitas), 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
# Steps to Follow:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, turning once halfway through, until golden and tender. Remove and let cool slightly.
04 - Whisk olive oil, lime juice, honey, Dijon mustard, sea salt, and black pepper in a small bowl or jar until emulsified.
05 - In a large bowl, combine arugula, roasted sweet potatoes, red onion, and half of the feta cheese. Drizzle with dressing and toss gently to combine.
06 - Top salad with remaining feta and toasted pumpkin seeds if desired. Serve immediately.
