Mediterranean Sweet Potato Salad
Roasted sweet potatoes tossed with crisp vegetables, olives, herbs, and a light lemon-olive oil dressing.
Balanced, nourishing, and full of Mediterranean flavor.
Prep: 10 minutes
Roast: 25–30 minutes
Total: ~40 minutes
Servings:4
Ingredients
Salad
3 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
½ tsp smoked paprika
¼ tsp black pepper
Salt to taste
½ cup cucumber, diced
½ cup cherry tomatoes, halved
⅓ cup Kalamata olives, sliced
¼ cup red onion, thinly sliced
¼ cup fresh parsley or mint, chopped
¼ cup crumbled feta
Lemon Dressing
2 tbsp extra-virgin olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated
Salt & pepper to taste
Instructions
1. Roast sweet potatoes
Preheat oven to 400°F (200°C).
Toss sweet potatoes with olive oil, paprika, salt, and pepper.
Roast 25–30 minutes, flipping once, until tender and lightly caramelized.
2. Make dressing
Whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper.
3. Assemble salad
Let sweet potatoes cool slightly.
Toss with cucumber, tomatoes, olives, onion, herbs, and feta.
4. Dress & serve
Drizzle dressing over salad and toss gently.
Serve warm or at room temperature.
Tips & Variations
Add chickpeas or lentils for extra protein
Make it vegan by skipping feta
Add pomegranate seeds for Christmas flair
Works great for meal prep (keeps 3 days)
Nutritional Information
Calories: ~280
Protein: 5 g
Carbs: 34 g
Fat: 14 g
Fiber: 6 g
Sodium: ~320 mg