This bright and colorful salad mixes sweet potatoes and yummy feta for a tasty treat! The warm sweet potatoes, paired with crisp greens, make each bite special.
Honestly, I love adding a little crunch with nuts or seeds on top. It makes me feel fancy, even on a regular day! Plus, it’s super easy to whip up for lunch or dinner.
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, bringing sweetness and creaminess. If you want to try something different, butternut squash can also work well; just adjust cooking time as needed.
Feta Cheese: Feta gives a tangy taste that pairs nicely with sweet potatoes. If you’re looking for a dairy-free option, try using crumbled tofu or a nut-based cheese instead.
Pumpkin Seeds: These add crunch and are packed with nutrients. Sunflower seeds are a great substitute if you don’t have pumpkin seeds on hand, or you can skip nuts altogether for a nut-free meal.
Dried Cranberries: They contribute a lovely touch of sweetness. Raisins work too, or you can use chopped dried apricots for a fruity twist!
How Do I Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes is key to bringing out their natural sweetness. Here’s how to do it right:
- Preheat your oven to 425°F (220°C) and ensure it’s hot before adding the sweet potatoes.
- Cut the sweet potatoes into uniform cubes to ensure even cooking. Aim for about 1-inch pieces.
- Coat them in olive oil, salt, and pepper—this adds flavor and helps with browning.
- Spread them out in a single layer on a baking sheet. Overcrowding can lead to steaming instead of roasting!
- Stir halfway through cooking to promote even browning. This should take around 25-30 minutes.
Following these tips will give you deliciously tender, caramelized sweet potatoes every time!
Sweet Potato and Feta Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 cups fresh baby spinach leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons dried cranberries or raisins (optional)
- 1 tablespoon balsamic vinegar or balsamic glaze
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and 25-30 minutes to roast the sweet potatoes. So you’re looking at a total of around 45 minutes from start to finish. Perfect if you want a fresh and healthy addition to your meal!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
First things first! Preheat your oven to 425°F (220°C). While it’s heating up, toss the cubed sweet potatoes in a bowl with olive oil, salt, and pepper until they’re well coated. This will enhance their flavor and help them get that lovely caramelization while roasting.
2. Roasting the Sweet Potatoes:
Now, spread the seasoned sweet potatoes evenly onto a baking sheet in a single layer—this helps them roast evenly. Place them in the oven and roast for about 25-30 minutes, or until they’re tender and starting to brown. Remember to stir them halfway through to ensure they cook nicely!
3. Assembling the Salad:
While the sweet potatoes are roasting, grab a large serving plate or bowl and add the fresh baby spinach leaves as your salad base. Once the sweet potatoes are done and have cooled slightly, spread them over the spinach. Be careful not to dump them directly onto the greens—they could wilt if they’re too hot!
4. Adding the Tasty Toppings:
Sprinkle the crumbled feta cheese evenly over the roasted sweet potatoes. Then add the pumpkin seeds for a delightful crunch. If you’re using dried cranberries or raisins, toss those in for a sweet pop of flavor!
5. Drizzling and Serving:
Finally, drizzle the balsamic vinegar or glaze over the salad for a tangy kick. If you want to make it look pretty, garnish with freshly chopped parsley. Toss everything together gently—or leave it layered for a beautiful presentation. Enjoy this colorful salad warm or at room temperature!
Dig into this delicious Sweet Potato and Feta Salad and relish the burst of flavors!
Can I Use Other Greens Instead of Spinach?
Absolutely! While baby spinach adds a nice softness, you can substitute with arugula for a peppery kick, kale for more texture, or even mixed greens for variety. Just ensure that whatever green you choose is fresh and washed well!
How Can I Make This Salad Vegan?
To make the salad vegan, simply omit the feta cheese or replace it with a plant-based feta alternative. You can also enhance the flavor by adding a little extra seasoning, like nutritional yeast, for that cheesy taste!
Can I Add Protein to This Salad?
Yes! This salad pairs well with grilled chicken, chickpeas, or quinoa for a protein boost. Just add them on top right before serving. If using canned chickpeas, rinse and drain them first!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to eat to prevent the greens from wilting. For best freshness, consume within 24 hours!
