Description
This Roasted Sweet Potato Salad with Feta combines the natural sweetness of caramelized sweet potatoes with the tangy creaminess of feta cheese. Tossed with fresh greens, a light vinaigrette, and optional add-ins like nuts or pomegranate seeds, it makes for a healthy, vibrant dish perfect for any occasion. It’s easy to make, packed with nutrients, and customizable to suit your dietary preferences.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika (optional)
- 4 cups mixed greens (spinach, arugula, or kale)
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted nuts (pecans, walnuts, or almonds)
- 1/4 cup dried cranberries or pomegranate seeds (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, and paprika (optional).
- Roast Sweet Potatoes: Spread the sweet potato cubes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted sweet potatoes, crumbled feta, and any additional toppings like toasted nuts or dried cranberries.
- Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
- Serve: Serve immediately, or refrigerate and serve within 1-2 hours for best texture.
Notes
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Keep the dressing separate if preparing in advance to avoid wilting the greens.
- Vegan Option: To make this recipe vegan, swap the feta cheese for a dairy-free cheese alternative, such as vegan feta or crumbled tofu, and use maple syrup instead of honey.
- Protein Add-ins: Add grilled chicken, roasted chickpeas, or quinoa for a more filling meal.
- Serving Suggestions: This salad pairs well with grilled salmon, roasted chicken, or a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish, Meal Prep
- Method: Roasting, Tossing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 portion (about 1/4 of the recipe)
- Calories: 220
- Sugar: 10g
- Sodium: 400mg
- Fat: ~14 g
- Saturated Fat: 3g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Sweet potato salad with feta cheese Roasted sweet potato and feta salad Healthy roasted sweet potato salad Sweet potato salad recipe with feta Roasted sweet potato dish with feta