Roasted Sweet Potato & Black Bean Salad with Arugula and Feta Cheese
This vibrant roasted sweet potato and black bean salad with arugula and feta brings together sweet, savory, and spicy notes, typically dressed with a tangy lime or lemon vinaigrette. Perfect for lunch or a side, it features roasted, caramelized potatoes, hearty beans, and creamy feta cheese, often assembled in roughly 30–40 minutes.This salad is highly adaptable and serves well warm or cold.
Ingredients
Roasted Sweet Potatoes:
- 2-3 Tbsp olive oil
- 2 large sweet potatoes cubed
- 1 Tbsp chili powder
- 1 tsp cumin
- salt
Dressing:
- 2-3 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp lime zest
- 1 tsp honey or maple syrup
Assemble:
- 4-6 Tbsp olive oil
- 1 (15oz) can black beans drained and rinsed
- ½ red onion
- 4-6 cups baby arugula
- small tomatoes halved (optional)
- Kalamata olives (optional)
Finish:
- 4-6 oz crumbled feta or goat cheese.
- avocado
- cilantro for garnish
- toasted pepitas
Instructions
- Roast Sweet Potatoes:Preheat oven to 425℉/220℃.Toss cubed sweet potatoes with 2-3 Tbsp olive oil, chili powder, cumin, and salt. Roast for 25–30 minutes until browned, stirring halfway.
- Make Dressing: Whisk 2-3 Tbsp olive oil, 1 Tbsp lime juice, 1 tsp lime zest, and 1 tsp honey or maple syrup.
- Assemble: In a large bowl, combine the slightly cooled roasted sweet potatoes, black beans, thinly sliced red onion, arugula, and (optionally) tomatoes and olives.
- Finish: Drizzle with dressing, toss gently, and top with feta cheese, sliced avocado, or toasted pepitas.
Notes
Tips for Success
- Crispy Potatoes: Ensure potatoes are dry before oiling and do not overlap them on the baking sheet.
- Flavor Boost: Quick-pickle the red onion in lime juice for 10 minutes before adding to the salad to reduce harshness.
- Dressing: Use a tangy lime vinaigrette or tahini dressing to complement the sweet potatoes.