Imagine a salad that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Sweet Potato Feta Salad is not just another side dish – it's a vibrant, mouthwatering experience that combines the creamy richness of feta, the sweet caramelized notes of roasted sweet potatoes, and a tangy balsamic dressing that will have everyone at your table begging for seconds. Whether you're a health-conscious foodie or simply someone who loves bold, satisfying flavors, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 cup feta cheese, crumbled
- 4 cups mixed greens
- 1/2 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1/2-inch cubes to ensure even roasting. Place the diced sweet potatoes on the prepared baking sheet.
- Drizzle 2 tablespoons of olive oil over the sweet potato cubes. Sprinkle with salt and freshly ground black pepper. Toss the cubes to ensure they are evenly coated with oil and seasoning.
- Spread the sweet potato cubes in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to roast properly and develop a crispy exterior.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning them once halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the salad dressing. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Season with a pinch of salt and pepper.
- Thinly slice the red onion and crumble the feta cheese. Set aside.
- Once the sweet potatoes are roasted, remove them from the oven and let cool for 5-10 minutes. This prevents wilting the salad greens.
- In a large salad bowl, spread the mixed greens as a base. Top with roasted sweet potato cubes, crumbled feta, and thinly sliced red onion.
- Drizzle the prepared balsamic dressing over the salad just before serving. Gently toss to combine all ingredients and ensure even coating.
- Serve immediately while the sweet potatoes are still warm, enjoying the contrast of temperatures and flavors in the salad.
Tips
- Size Matters: Cut sweet potatoes into uniform 1/2-inch cubes to ensure even roasting and a perfect crispy exterior.
- Don't Crowd the Pan: Spread sweet potatoes in a single layer to allow proper caramelization and prevent steaming.
- Temperature Trick: Let roasted sweet potatoes cool slightly before adding to greens to prevent wilting and maintain texture.
- Customize Your Greens: Feel free to mix up the salad base with baby spinach, arugula, or your favorite mixed greens.
- Make-Ahead Magic: Roast sweet potatoes and prepare dressing in advance to save time during meal prep.
- Enhance Flavor: Consider adding toasted pine nuts or pumpkin seeds for extra crunch and nutrition.
- Serve Immediately: This salad is best enjoyed fresh, with warm sweet potatoes and crisp greens for maximum flavor and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
