Roasted Sweet Potato Salad with Feta
This Roasted Sweet Potato Salad with Feta is a vibrant and hearty Mediterranean-inspired dish. It features caramelized roasted sweet potatoes, crumbled feta cheese, fresh herbs, and a bright lemon vinaigrette, tossed with greens and crunchy elements like toasted seeds or nuts. It’s perfect as a light lunch, side dish, or even a vegetarian main.
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
1½ tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper to taste
For the Salad:
4 cups mixed greens or baby spinach
⅓ cup crumbled feta cheese
¼ cup thinly sliced red onion
¼ cup chopped fresh parsley
¼ cup toasted pumpkin seeds, sunflower seeds, or walnuts
Optional: 1 avocado, sliced
For the Lemon Vinaigrette:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, grated or minced
Salt and black pepper to taste
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 400°F (200°C).
2. Toss cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Make the Lemon Vinaigrette
1. In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
2. Whisk or shake until emulsified.
3. Assemble the Salad
1. In a large bowl, layer mixed greens.
2. Top with warm or cooled roasted sweet potatoes.
3. Add red onion, feta, parsley, and seeds/nuts.
4. Drizzle with vinaigrette and gently toss.
4. Serve
Serve immediately while sweet potatoes are still slightly warm or at room temperature.
Optional: Add sliced avocado or cooked quinoa for extra richness or bulk.
Notes & Tips
For meal prep: Keep dressing separate until ready to serve.
Warm salad option: Use the roasted sweet potatoes straight from the oven for a warm/cold contrast.
Add protein: Grilled chicken, chickpeas, or lentils work beautifully.
Don’t like red onion? Use green onions or skip altogether.
Vegan version: Use dairy-free feta or omit cheese entirely.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Roast the sweet potatoes and prepare the vinaigrette ahead. Store separately and toss everything together just before serving.
Q: Can I use regular potatoes instead?
A: Yes, but sweet potatoes offer a better flavor balance with the tangy feta. Regular potatoes may need extra seasoning to shine.
Q: How do I keep the sweet potatoes crispy?
A: Roast at high heat and avoid crowding the pan. Let them cool slightly before tossing in the salad to retain crisp edges.
Q: Is this gluten-free?
A: Yes! This salad is naturally gluten-free.
Nutritional Information
Calories: 330 kcal
Protein: 6g
Carbohydrates: 28g
Fat: 22g
Saturated Fat: 5g
Fiber: 6g
Sugar: 8g
Sodium: 420mg