Sweet Potato Feta Salad: A Delicious and Nutritious Recipe for Every Occasion

Sweet Potato Feta Salad is a delightful dish that perfectly balances flavors and textures, making it a favorite among health-conscious food lovers. This vibrant salad combines the earthy sweetness of roasted sweet potatoes with the creamy tang of feta cheese, creating a harmonious blend that is both satisfying and nutritious. Originating from Mediterranean cuisine, the use of feta adds a rich cultural touch, elevating the dish to a gourmet level.

What I love most about Sweet Potato Feta Salad is its versatility; it can be served as a hearty side or a light main course. The combination of roasted sweet potatoes, fresh greens, and zesty dressing not only tantalizes the taste buds but also provides a colorful presentation that is sure to impress. Whether you’re hosting a dinner party or simply looking for a quick and healthy meal, this salad is a go-to option that never disappoints. Join me as we explore the simple steps to create this delicious Sweet Potato Feta Salad that will leave everyone asking for seconds!

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 cups fresh spinach or mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, roughly chopped (optional)
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard

Preparing the Sweet Potatoes

First things first, let’s get those sweet potatoes roasted to perfection. Roasting brings out their natural sweetness and adds a lovely caramelized flavor.

1. Preheat your oven to 425°F (220°C). This high temperature will help the sweet potatoes get crispy on the outside while remaining tender on the inside.
2. In a large mixing bowl, combine the diced sweet potatoes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Toss everything together until the sweet potatoes are evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they’re not overcrowded; this will help them roast rather than steam.
4. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and fork-tender. Halfway through, give them a good stir to ensure even cooking.
5. Once done, remove them from the oven and let them cool slightly while you prepare the rest of the salad.

Preparing the Salad Base

While the sweet potatoes are roasting, let’s get the salad base ready. This is where we’ll build the foundation of our delicious Sweet Potato Feta Salad.

1. In a large salad bowl, add the fresh spinach or mixed greens. I love using a mix of greens for added texture and flavor.
2. Next, add the halved cherry tomatoes and thinly sliced red onion. The tomatoes add a juicy burst, while the red onion gives a nice crunch and a bit of sharpness.
3. If you’re using walnuts, now is the time to sprinkle them in. They add a delightful crunch and nutty flavor that complements the sweet potatoes beautifully.

Making the Dressing

A good salad needs a great dressing, and this balsamic vinaigrette is both simple and delicious. It ties all the flavors together perfectly.

1. In a small bowl or a jar with a lid, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard. If you prefer a tangier dressing, feel free to adjust the vinegar to your taste.
2. Whisk or shake the mixture until it’s well combined. If you like a creamier dressing, you can add a tablespoon of olive oil to the mix and whisk again.
3. Set the dressing aside for now. It’s best to add it just before serving to keep the greens fresh and crisp.

Assembling the Salad

Now that we have all our components ready, it’s time to assemble the salad. This is where the magic happens!

1. Once the roasted sweet potatoes have cooled slightly, add them to the salad bowl with the greens, tomatoes, and onions. The warmth of the sweet potatoes will slightly wilt the greens, which is a lovely touch.
2. Next, sprinkle the crumbled feta cheese over the top. The creamy, tangy feta pairs wonderfully with the sweetness of the potatoes and the freshness of the greens.
3. Drizzle the dressing over the salad. Start with a little and add more to taste. You can always add more, but it’s hard to take it away if you add too much!
4. Gently toss the salad to combine all the ingredients, being careful not to break up the feta too much. You want everything to be well-coated in the dressing.


Conclusion:

In summary, this Sweet Potato Feta Salad is an absolute must-try for anyone looking to elevate their meal game with a dish that is not only delicious but also packed with nutrients. The combination of roasted sweet potatoes, tangy feta cheese, and a zesty dressing creates a flavor explosion that is sure to impress your family and friends. Plus, it’s incredibly versatile! You can serve it warm as a hearty side dish, or chilled as a refreshing salad. For a twist, consider adding some toasted nuts for crunch, or swapping out the feta for goat cheese if you prefer a creamier texture. I encourage you to give this Sweet Potato Feta Salad a try and make it your own! Don’t hesitate to experiment with different ingredients or dressings to suit your taste. Once you’ve made it, I’d love to hear about your experience. Share your thoughts, variations, or even a photo of your creation! Cooking is all about sharing joy and creativity, and I can’t wait to see how you put your spin on this delightful recipe. Happy cooking! Print

Sweet Potato Feta Salad: A Delicious and Nutritious Recipe for Every Occasion



Print Recipe

This Sweet Potato Feta Salad features roasted sweet potatoes, fresh greens, and tangy feta cheese, all tossed in a homemade balsamic vinaigrette. It’s a colorful, nutritious dish perfect for a side or light main course, offering a delightful combination of flavors and textures.

• Author: Dottie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 cups fresh spinach or mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, roughly chopped (optional)
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the diced sweet potatoes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Toss until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for about 25-30 minutes, or until golden brown and fork-tender, stirring halfway through.
5. Remove from the oven and let cool slightly.
6. In a large salad bowl, add the fresh spinach or mixed greens.
7. Add the halved cherry tomatoes and thinly sliced red onion.
8. If using, sprinkle in the walnuts for added crunch.
9. In a small bowl or jar, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard.
10. Whisk or shake until well combined. Optionally, add a tablespoon of olive oil for a creamier dressing.
11. Set aside until ready to serve.
12. Add the slightly cooled roasted sweet potatoes to the salad bowl with the greens, tomatoes, and onions.
13. Sprinkle the crumbled feta cheese over the top.
14. Drizzle the dressing over the salad, starting with a little and adding more to taste.
15. Gently toss the salad to combine all ingredients, being careful not to break up the feta too much.

Notes

• Feel free to customize the salad by adding other ingredients like avocado, cucumber, or your favorite nuts.
• This salad can be served warm or cold, making it versatile for any season.
• For a vegan option, omit the feta cheese or substitute with a plant-based alternative.