Roasted Sweet Potato Feta Salad (Printable Version)

A hearty mix of roasted sweet potatoes, crumbled feta, greens, and toasted seeds with a bold dressing.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
02 - 1 small red onion, sliced
03 - 3.5 oz baby spinach or mixed greens
04 - 1 small cucumber, sliced
05 - 1 large avocado, diced (optional)

→ Dairy

06 - 4.2 oz feta cheese, crumbled

→ Nuts & Seeds

07 - 1.4 oz toasted pumpkin seeds or walnuts (optional)

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ Seasoning

13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika

# Step-by-Step:

01 - Set oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine sweet potato cubes and red onion slices with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the baking tray. Roast for 25 to 30 minutes, turning once halfway through, until sweet potatoes are tender and golden. Remove from oven and allow to cool slightly.
04 - Whisk together remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until well combined.
05 - In a large bowl, combine baby spinach, sliced cucumber, diced avocado if using, and roasted sweet potatoes with onions.
06 - Drizzle the dressing over the salad ingredients and toss gently to distribute evenly.
07 - Sprinkle crumbled feta cheese and toasted pumpkin seeds or walnuts on top before serving.

# Expert Advice:

01 -
  • The sweet potatoes get crispy edges and creamy centers that make every bite interesting.
  • It feels like a proper meal but comes together faster than ordering takeout.
  • Leftovers taste even better the next day when the flavors have mingled.
  • You can throw in whatever greens or nuts you have without following a strict plan.
02 -
  • Do not skip turning the sweet potatoes halfway through roasting or you will end up with burnt bottoms and pale tops.
  • Let the roasted vegetables cool for at least five minutes before adding them to the greens, or the spinach will wilt into a sad pile.
  • Always taste your dressing before pouring it over the salad, vinegars vary in strength and you might need to tweak the balance.
03 -
  • Cut your sweet potato cubes the same size so they roast evenly, uneven pieces mean some burn while others stay undercooked.
  • Toast your seeds or nuts in a dry pan over medium heat until they smell nutty and start to pop, it only takes three minutes but the flavor boost is enormous.
  • If your balsamic vinegar is very acidic, add an extra half teaspoon of honey to the dressing to smooth it out.

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