Description
Roasted Sweet Potato Salad is a vibrant and nourishing dish that combines the natural sweetness of roasted sweet potatoes with fresh greens, tangy feta, toasted nuts, and a flavorful balsamic dressing. This salad offers a perfect balance of sweet, savory, and tangy flavors with rich textures, making it a versatile, wholesome meal that suits vegetarians, vegans (with substitutions), and gluten-free diets year-round.
Ingredients
Scale
Vegetables & Greens
- 2 medium firm sweet potatoes, peeled and cut into cubes
- 4 cups baby spinach or arugula, rinsed and dried
- 1 small red onion, thinly sliced
Cheese & Nuts
- 1/2 cup crumbled feta cheese (or vegan alternative)
- 1/3 cup toasted walnuts or pecans
Herbs & Seasonings
- 1/4 cup fresh parsley or cilantro, roughly chopped
- Salt, to taste
- Black pepper, to taste
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash, peel, and cube the sweet potatoes into even-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and tender.
- Prepare the Salad Base: While potatoes roast, rinse and dry your greens thoroughly. Thinly slice the red onion and roughly chop the fresh herbs. Toast the nuts lightly in a dry pan over medium heat until fragrant.
- Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, fresh greens, sliced red onion, toasted nuts, and crumbled feta cheese. Toss gently to blend the ingredients without crushing delicate components.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper. Adjust sweetness and acidity to preference. Pour the dressing over the salad and toss gently to evenly coat all ingredients.
- Serve and Enjoy: Transfer the salad to a serving dish. Garnish with extra fresh herbs or toasted nuts if desired. Serve immediately to enjoy the contrast of warm roasted potatoes and crisp greens.
Notes
- Cut sweet potatoes into uniform cubes for even roasting.
- Dry greens thoroughly to prevent sogginess.
- Toast nuts separately to enhance their flavor before adding to salad.
- Add dressing gradually to avoid overdressing and preserve textures.
- Let salad rest for 10 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 7g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg