Roasted Sweet Potato, Apple & Feta Salad with Maple Walnut Crunch
Description
This vibrant warm-and-fresh salad balances caramelized roasted sweet potatoes, crisp apples, tangy feta, and peppery greens, all topped with a maple-glazed walnut crunch that adds irresistible sweetness and texture. Finished with a bright apple-cider maple dressing, this salad works beautifully as a hearty lunch, elegant side dish, or light dinner.
Total Time
Task Time
Prep Ingredients 10 minutes
Roast Sweet Potatoes 25 minutes
Make Maple Walnut Crunch 5 minutes
Prepare Dressing 5 minutes
Assemble Salad 5 minutes
Total 40 minutes
Ingredients (4 servings)
For the Salad
2 medium sweet potatoes, peeled & cubed (¾-inch pieces)
2 tbsp olive oil
½ tsp smoked paprika (optional)
½ tsp salt
¼ tsp black pepper
1-2 apples (Honeycrisp, Pink Lady, or Fuji), thinly sliced
4 cups mixed greens (arugula, spinach, or spring mix)
½ small red onion, thinly sliced (optional)
½ cup feta cheese, crumbled
Maple Walnut Crunch
¾ cup walnuts (or pecans)
1 tbsp butter or coconut oil
2 tbsp pure maple syrup
Pinch of salt
Optional: pinch of cinnamon
Maple Cider Dressing
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
2 tbsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
Instructions
1. Roast the Sweet Potatoes (25 minutes)
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast 20–25 minutes, flipping halfway, until tender and lightly caramelized.
2. Make the Maple Walnut Crunch (5 minutes)
Heat a small skillet over medium heat.
Stir in walnuts and toast for 1–2 minutes.
Pour in maple syrup and cook 1–2 minutes more until bubbly and sticky.
Sprinkle with salt (and cinnamon if using).
Transfer to parchment to cool and harden.
3. Prepare the Dressing (5 minutes)
Whisk (or shake in a jar):
Olive oil
Dijon mustard
Maple syrup
Apple cider vinegar
Salt & pepper
until emulsified.
4. Assemble the Salad (5 minutes)
Place greens in a large bowl.
Add roasted sweet potatoes, sliced apples, and red onion.
Drizzle with dressing and toss lightly.
Top with crumbled feta and maple walnut crunch.
Serve immediately, warm or at room temperature.
Tips & Variations
Make it dairy-free: Swap feta for dairy-free cheese or leave it out.
Add protein: Grilled chicken, quinoa, lentils, or chickpeas.
Add herbs: Fresh thyme, parsley, or mint elevate the flavor.
Use pears instead of apples for a softer, sweeter note.
Make ahead: Roast potatoes and walnuts in advance; assemble just before serving.
Q & A Section
Q1: Can I make this salad ahead of time?
Yes—prepare components separately.
Keep apples sliced fresh with lemon juice to prevent browning. Assemble just before serving for best texture.
Q2: What apples work best?
Crisp, sweet-tart varieties hold their shape:
Honeycrisp, Pink Lady, Fuji, or Gala.
Q3: Can I replace walnuts?
Absolutely. Pecans, almonds, or pumpkin seeds work great.
Q4: Does it taste good cold?
Yes—this salad is delicious cold, warm, or room temperature, though the crunch is best the day it’s made.
Q5: I don’t like feta. What can I use instead?
Try goat cheese, blue cheese, or a mild cheese like mozzarella pearls.
Q6:How do I keep the sweet potatoes crisp?
Use high heat (425°F), don’t overcrowd the pan, and toss with a little oil.
Q7: What greens are best?
For best flavor:
Arugula (peppery)
Spinach (mild, tender)
Spring mix (balanced and colorful)