This Sweet Potato and Feta Salad is a colorful mix of roasted sweet potatoes, creamy feta cheese, and fresh greens. It’s hearty, healthy, and oh-so-delicious!
You might just find yourself snacking on the sweet potatoes while you make it—guilty as charged! 😄 I love pairing this salad with a light dressing for a perfect side dish or lunch.
Key Ingredients & Substitutions
Sweet Potatoes: The star of the salad! Their natural sweetness pairs well with the tangy feta. You can swap them with butternut squash if you prefer a different flavor.
Olive Oil: This adds healthy fats and flavor. If you’re out, avocado oil is a great substitute. I personally love using extra virgin olive oil for its fruity notes.
Arugula: I enjoy the peppery taste of arugula, but feel free to use spinach or mixed greens based on what you have. Each option gives a unique twist to the dish.
Feta Cheese: This cheese offers creamy texture and tang. If you want a change, goat cheese also works well and brings a different taste.
Dressings: A vinaigrette of balsamic vinegar is fantastic, but you can use apple cider vinegar or lemon juice if you prefer. Adding herbs like thyme or oregano to the dressing can enhance the flavor too!
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can elevate their flavor and texture, turning them into a delicious addition to your salad. Here’s how to get them just right:
- Preheat the oven to 425°F (220°C).
- Dice sweet potatoes into 1-inch cubes for even cooking.
- Toss with olive oil, salt, and pepper before spreading them on a baking sheet. Leave space between cubes to avoid steaming.
- Roast for 20-25 minutes, turning halfway through for a golden color all around.
Keep an eye on them to prevent burning. The end goal is tender, caramelized sweet potatoes that add flavor to your salad!
Sweet Potato and Feta Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups fresh arugula (or mixed greens)
- 1 small red onion, thinly sliced
- 1/4 cup dried cranberries or raisins
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1/2 cup feta cheese, crumbled
For the Dressing:
- 1 tbsp balsamic vinegar
- 1 tsp honey (optional)
- 1 tsp Dijon mustard (optional)
How Much Time Will You Need?
This delightful Sweet Potato and Feta Salad takes about 15 minutes to prepare and another 25 minutes for roasting the sweet potatoes in the oven. In total, you’ll need around 40 minutes to enjoy this wholesome dish!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper until they are evenly coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for 20-25 minutes. Be sure to turn them halfway through cooking until they are soft and slightly caramelized.
2. Toast the Pumpkin Seeds:
While the sweet potatoes are roasting, grab a small skillet and heat it over medium heat. Add the pumpkin seeds and toast them for about 3-4 minutes until they start to pop and turn golden. Once they’re ready, set them aside to cool.
3. Sauté the Red Onion:
In the same skillet used for the pumpkin seeds, add the remaining 1 tablespoon of olive oil and toss in the thinly sliced red onion. Sauté the onions over medium heat until they become soft and slightly caramelized, which should take about 5-7 minutes. Once they are done, remove them from heat and let them cool slightly.
4. Make the Dressing:
Now it’s time for the dressing! In a small bowl, whisk together the balsamic vinegar, honey (if using), and Dijon mustard until creamy. Add a pinch of salt and pepper for extra flavor.
5. Assemble the Salad:
On a large serving platter or bowl, arrange the fresh arugula or mixed greens as the base. Layer on top the roasted sweet potatoes, sautéed red onions, dried cranberries or raisins, toasted pumpkin seeds, and crumbled feta cheese.
6. Dress and Serve:
Just before serving, drizzle the balsamic dressing over the salad. Toss gently to combine, or you can leave it as is for a beautiful presentation. Enjoy the vibrant flavors of your Sweet Potato and Feta Salad as a nourishing lunch or a delightful side dish!
Can I Use Other Greens Instead of Arugula?
Absolutely! You can substitute arugula with spinach, mixed greens, or kale. Each green brings a different flavor and texture, so choose whichever you prefer or have on hand.
How Should I Store Leftover Salad?
If you have any leftovers, store the salad in an airtight container in the fridge for up to 2 days. To keep the salad fresh, it’s best to keep the dressing separate until you’re ready to eat.
Can I Make This Salad Vegetarian or Vegan?
This salad is already vegetarian! For a vegan version, simply omit the feta cheese or substitute it with a plant-based feta or another cheese alternative. You can also enhance the flavors with extra veggies or nuts.
What Can I Substitute for Feta Cheese?
If you want a different flavor, goat cheese or ricotta can work well in this salad. For a dairy-free option, try using a vegan feta made from nuts or tofu.
