Why You’ll Love This Recipe

This Roasted Sweet Potato Salad with Feta is a flavor-packed dish that’s full of contrast. The roasted sweet potatoes provide a rich, natural sweetness, while the feta cheese offers a creamy, salty bite that complements the sweet potatoes perfectly. The fresh greens bring crunch and vibrancy to the dish, and the tangy dressing ties everything together beautifully. It’s a healthy, nutrient-rich salad that’s easy to prepare and makes for a satisfying meal or side dish.

Ingredients

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or a combination)
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup toasted pumpkin seeds or walnuts (optional)
2 tablespoons olive oil (for the dressing)
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and golden brown.
While the sweet potatoes are roasting, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl.
In a large bowl, combine the mixed greens, red onion, and toasted pumpkin seeds or walnuts (if using).
Once the sweet potatoes are roasted and slightly cooled, add them to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle the crumbled feta cheese on top and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add protein: For a heartier meal, add grilled chicken, shrimp, or roasted chickpeas to make it a complete dish.
Use different cheese: While feta adds a great salty and creamy contrast, goat cheese, blue cheese, or even ricotta could work in this salad as well.
Add fruits: For a touch of sweetness, add dried cranberries, pomegranate seeds, or sliced apples to the salad.
Make it vegan: Skip the feta and use a plant-based cheese alternative or enjoy the roasted sweet potatoes and greens as the main components.

Storage/Reheating

This salad is best enjoyed fresh, but if you have leftovers:

Store the roasted sweet potatoes and the greens (without dressing) separately in airtight containers in the refrigerator for up to 2 days.
Keep the dressing in a separate container for up to 3 days.
To reassemble, simply combine the ingredients and drizzle the dressing over the top before serving. It’s best not to reheat this salad, as the greens may wilt and the feta may lose its creaminess.

FAQs

Can I make this salad ahead of time?

You can prepare the roasted sweet potatoes and dressing ahead of time and store them separately in the fridge. Assemble the salad just before serving for the best texture.

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, though they will have a different flavor and texture. Sweet potatoes provide a natural sweetness that complements the other ingredients, but regular potatoes can still work in this recipe.

Can I use another type of cheese?

Yes, you can substitute feta with goat cheese, blue cheese, or parmesan for a different flavor. Each option will offer a unique taste and texture to the salad.

How can I make this salad spicier?

If you like a little heat, sprinkle some red pepper flakes over the roasted sweet potatoes before baking, or drizzle some hot sauce over the salad just before serving.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I use a different type of greens for this salad?

Yes, you can substitute the mixed greens with arugula, spinach, kale, or any of your favorite salad greens. Each will provide a slightly different texture and flavor.

Can I make this salad without nuts or seeds?

Yes, the nuts or seeds are optional in this recipe. You can omit them if you prefer a simpler salad, or replace them with sunflower seeds, almonds, or any other crunchy topping.

How can I make the dressing ahead of time?

You can prepare the dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Shake it well before using.

How long will the roasted sweet potatoes last in the fridge?

The roasted sweet potatoes will last for up to 3 days in the fridge when stored in an airtight container.

How do I prevent the salad from getting soggy?

To prevent sogginess, avoid tossing the salad with the dressing until you’re ready to serve. Store the dressing separately and only add it just before serving to keep the greens fresh.

Conclusion

The Roasted Sweet Potato Salad with Feta is a vibrant and flavorful dish that brings together the perfect combination of textures and flavors. The sweetness of the roasted sweet potatoes pairs beautifully with the creamy, salty feta, while the tangy dressing ties everything together. This salad is easy to prepare, full of nutrients, and versatile enough to enjoy as a light meal or as a side dish. Whether served for a casual dinner or as part of a special gathering, it’s sure to become a favorite in your recipe rotation.

Roasted Sweet Potato Salad with Feta

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Roasted Sweet Potato Salad with Feta is a warm, comforting dish combining roasted sweet potatoes, creamy feta, fresh greens, and a tangy dressing, offering the perfect balance of savory, sweet, and refreshing flavors.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course, Side Dish
Method: Roasting, Tossing
Cuisine: American
Diet: Gluten Free

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.
While the sweet potatoes are roasting, prepare the dressing by whisking together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl.
In a large bowl, combine the mixed greens, red onion, and toasted pumpkin seeds or walnuts (if using).
Once the sweet potatoes are roasted and slightly cooled, add them to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle crumbled feta on top and serve immediately.

Notes

For added crunch, sprinkle toasted pecans, walnuts, or almonds on top.
If you prefer a different cheese, goat cheese, ricotta, or blue cheese can also be used.
This salad is naturally gluten-free, making it perfect for gluten-free diets.
Store the dressing separately to prevent sogginess if making the salad ahead of time.
To make this vegan, omit the feta and use a plant-based cheese alternative.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 12g
Sodium: 400mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 6g
Cholesterol: 25mg