I really enjoy how versatile sweet potatoes are, and today I’m sharing two fresh and colorful sweet potato salad recipes with you. These salads are simple to put together and make a wonderful lunch or a bright side dish for any meal. Get ready to add some new favorites to your weekly menu!
From the salty tang of feta to the creamy richness of avocado, these sweet potato creations offer delightful combinations of textures and tastes. You’ll find clear steps and helpful tips to make each salad perfectly, right in your own kitchen.
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Sweet Potato And Feta Salad Recipe
This sweet potato and feta salad is a bright and satisfying dish that balances sweetness with a lovely salty kick. It’s fantastic as a light meal or a flavorful side, bringing color and great taste to your table.
Key Ingredients & Tips for Sweet Potato Feta Salad
- Roasting Sweet Potatoes: Cut your sweet potatoes into even cubes so they cook at the same rate. Don’t crowd the baking sheet, as this helps them get nicely caramelized instead of steaming.
- Feta Cheese Choice: Using block feta that you crumble yourself often gives a creamier texture and a fresher, saltier taste than pre-crumbled varieties.
- Simple Dressing: A basic lemon-olive oil dressing is perfect here. The brightness of lemon juice cuts through the richness of the feta and the sweetness of the potato.
What You Need for this Feta Salad
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 4 cups mixed greens or spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup (optional, for dressing)
- Fresh parsley or dill, chopped (for garnish)
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Sweet Potato Feta Salad
Step 1: Roast Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them in a single layer. Roast for 20-25 minutes, flipping halfway through, until they are tender and slightly browned. Let them cool a bit.
Step 2: Prepare the Dressing
While the potatoes cool, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and honey (if using) in a small bowl. Season with a pinch of salt and pepper to your liking.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, cooled roasted sweet potatoes, crumbled feta cheese, and sliced red onion. Pour the dressing over the salad and toss gently until everything is well coated. Garnish with fresh parsley or dill before serving.
📝 Final Note
This salad tastes best when the sweet potatoes are still slightly warm or at room temperature. It’s a great make-ahead option; keep the dressing separate until you’re ready to serve.
Roasted Sweet Potato And Avocado Salad Recipe
This roasted sweet potato and avocado salad is hearty and packed with good ingredients. The creamy avocado pairs perfectly with the tender roasted sweet potatoes, making it a filling and satisfying meal on its own or a wonderful accompaniment.
Key Ingredients & Tips for Roasted Sweet Potato Avocado Salad
- Perfect Avocado: Choose an avocado that gives slightly when gently pressed. If you’re not serving right away, toss avocado cubes with a little lime juice to keep them from turning brown.
- Seasoning Sweet Potatoes: Feel free to add spices like smoked paprika, cumin, or chili powder to your sweet potatoes before roasting for an extra layer of flavor.
- Fresh Herbs: Fresh cilantro is a great match for the avocado and sweet potato. Don’t skip it if you enjoy its taste.
What You Need for this Avocado Salad
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin (optional)
- Salt and black pepper to taste
- 1 ripe avocado, cubed
- 1/2 cup cooked black beans, rinsed and drained (optional)
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 4 cups mixed greens or arugula
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Roasted Sweet Potato Avocado Salad
Step 1: Roast Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, cumin (if using), salt, and pepper on a baking sheet. Spread them in a single layer. Roast for 25-30 minutes, turning once, until they are tender and lightly browned. Let them cool slightly.
Step 2: Prepare Dressing and Avocado
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the fresh lime juice. Season this simple dressing with salt and pepper. Gently toss the cubed avocado with a splash of the lime dressing to help prevent browning.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, cooled roasted sweet potatoes, avocado, black beans (if using), and sliced red onion. Pour the rest of the dressing over the salad and add the chopped cilantro. Toss everything gently to combine and serve immediately.
📝 Final Note
This salad is best enjoyed fresh. If you need to prepare it ahead, keep the roasted sweet potatoes, avocado, and dressing separate, then combine everything just before serving to maintain freshness.
