If You Ever Needed an Excuse to Eat More Sweet Potato…

Okay, so here’s the thing—this Honey Sweet Potato Summer Salad is the dish I slap together when friends threaten to drop in with, like, 30 minutes’ notice. Or when I just get that sudden craving for something that’s not quite a dessert but also not just a boring salad. I still remember the first time I tried it: I accidentally bought double the sweet potatoes a person could reasonably use (they were on special, blame my bargain-hunting ways) and just tossed a bunch of what was hanging around the kitchen. And boom—my mate Lou says it’s “basically summer in a bowl.” Though to be fair, Lou also once described marmite toast as “divine,” so take it for what you will.

Why You’ll Love This (Or At Least Not Complain)

I make this when the sun’s out and, to be honest, when it’s not, because my family goes a bit batty for the combo of sweet and tangy (plus, my partner doesn’t believe salad needs to be boring rabbit food). Actually, quick sidetrack: I used to try steaming the sweet potatoes, but they always ended up like sad, floppy cubes. Roasting = way better caramelisation—lesson learned!

It’s also a nifty way to use up leftovers. If I want to bulk it up, I’ll just throw in handfuls of spinach, or whatever slightly wilting greens are staring me down in the fridge. And if you’re not a fan of honey…well, wait ‘til you try the hot honey version, it just might turn your world upside down (in a good way, not like when you lose your keys before work).

Here’s What You’ll Need (And Maybe a Sub)

2 medium sweet potatoes (I’ve used orange and purple both—my gran says only orange counts, but she’s a stickler)
2 tbsp olive oil (avocado oil will do in a pinch—sometimes I’m lazy and just use whatever’s on the bench)
1–2 tbsp honey (runny, or if you’re feeling brave, that new chilli honey—surprisingly good)
Big handful baby spinach (I’ve swapped with rocket/arugula when I forgot to shop… a little peppery but works!)
1/2 small red onion, sliced whisper-thin (I sort of love the bite, but spring onion’s fine too)
Approx 60g crumbled feta cheese (my neighbour swears goat’s cheese is even better, and I don’t totally disagree)
1/4 cup toasted pumpkin seeds (or sunflower, or just crunched up pecans—honestly, nobody will notice)
Juice of 1 lemon (you can use a lime if that’s what you’ve got—just tastes a bit brighter)
Salt and black pepper, to taste (I always end up using way more than my Mum would approve of)
Optional: a sprig of fresh mint, if you’re fancy or feeling hopeful about your window herbs surviving

Alright, Let’s Get This Going

Preheat your oven to 210°C (that’s like 410°F, if you’re Stateside). No need for absolute precision, mine fluctuates and things turn out fine.
Peel and chop your sweet potatoes into bite-sized cubes; not mega tiny, but not too chunky. Somewhere in between. Toss them on a baking tray with the olive oil, and a pinch of salt and pepper.
Roast for 25–30 minutes. Halfway through, give them a shuffle. (I don’t always bother, but it helps them get golden on all sides. This is also when I usually steal one or two to taste for ‘quality control.’)
While that’s happening, slice your onion super thin (unless you like, enjoy aggressive crunch). Squeeze the lemon into a jam jar, drizzle your honey in, shake well—congratulations, you just invented lazy vinaigrette.
Once your sweet potatoes are all golden and crispy on the edges (or close enough), let them cool for at least five minutes. Actually, the longer you let them ‘chill out’ the less everything wilts, but I’ve made it both ways and survived.
Grab a big bowl. Toss in spinach, then sweet potato, onion, feta, pumpkin seeds (and mint if you found it). Pour over your lemon-honey dressing and toss gently. Taste and add more salt if you’re game.
Done! Step back and admire (unless you already ate half, it happens).

Stuff I Learned the Stubborn Way

If you forget to cool the sweet potatoes, your greens wilt fast. Not a big deal, but you get this weird sort of steam bath situation. Actually, sometimes I like it, so go figure.
The salad keeps better if you don’t dress it until ready to eat. But if you forget and chuck it all together anyway, it’s fine—the feta just gets a bit ‘marinated’ the next day.
If you loathe raw onion, soak the slices in a bit of water with lemon juice for 10 minutes. Milds the punch (my daughter actually eats them now!).

Stuff I’ve Messed Around With

I tried roasted chickpeas in for extra crunch once—they were nice until they got soggy after a couple hours. Your call.
Swapping feta for blue cheese? I wanted to love it, but honestly, just made the whole thing taste like a cheese board fell apart…
Throwing berries in sounded cool, looked gorgeous, but the whole thing turned a weird reddish color and someone said it was ‘haunting’ so, up to you!

Useful Kit (Or Just Improvise)

A baking tray with a rim (I’ve used a roasting pan when my trays were stuck from last night’s chips—works fine)
Big mixing bowl (in dire straits, I’ve mixed in the biggest saucepan I own—no shame)
A little jam jar for the dressing (I used a mug once, but the lid option is less messy)

Storing Leftovers (But Ha! Good Luck)

If by some miracle there are leftovers, pop them in a snap-lock container. They’ll keep in the fridge for a day or two, though honestly, in my house it never lasts more than a day! The greens get a bit mushy after that point… but I still eat it, don’t judge.

How I Like to Serve It

This is bang on as a main for lunch (especially if there’s crusty bread involved—a French stick, if you have one). Or as a side alongside grilled chicken or halloumi at a barbecue. Sometimes I stick it in a wrap with a smear of hummus for a quick lunch. Oh, and for a summer picnic? Put the dressing in a separate jar and toss when you’re ready to eat. Been burned by slimy salad once, never again.

Some Pro Tips (I’ve Survived So You Don’t Have To)

I once tried rushing the roasting step—chucked the oven on max to save time. Don’t! They burn on the outside and stay very, very raw inside (ask me how I know…)
If you’re making this ahead, keep the dressing on the side. Actually, everything apart is just more colorful when you finally put it together.
Let the sweet potatoes cool at least a bit before tossing—otherwise everything goes warm and sweats and you get this vinaigrette soup thing going on. Though, in winter, that’s not terrible. But not quite the ‘summer’ vibe.

FAQ—Some Queries I’ve Actually Gotten (No Kidding)

Can I use maple syrup instead of honey?
Oh for sure! Done it loads. Tastes a bit deeper and almost autumn-ish, but totally works.

Does it keep overnight?
Yes, but the texture does get a bit, well, droopy… but I weirdly think the flavors mingle and actually taste better the next day, if you don’t mind a slightly ‘settled’ salad. Up to you.

Can I make this vegan?
Absolutely, just skip the feta or grab a vegan version, and swap the honey for maple or agave. No stress.

What if I don’t have lemon?
I’ve used bottled stuff in a pinch or just added a splash of vinegar. Not exactly the same, but close enough for government work, as my uncle says.

Do I really need pumpkin seeds?
Nah, but they add good crunch. You can literally use any toasted nut or seed; sometimes even crushed corn chips if you’re desperate—not that I’d ever do such a thing (I totally did once, worked fine).

If I’ve rambled a bit, well, I guess that’s just how I am with food I love—if you end up making this Honey Sweet Potato Summer Salad, I’d love to hear if your lot goes for seconds like mine does. Or just pretends to hate salad and then eats the lot. Anyway, cheers, and happy salad-ing! (If that’s even a word.)

Honey Sweet Potato Summer Salad