Roasted Sweet Potato and Feta Salad

Name: Roasted Sweet Potato and Feta Salad
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 4 pounds sweet potatoes; 2 Red Onions; 1/4 cup olive oil; 1 to 2 teaspoons kosher salt; 1 teaspoon freshly cracked black pepper; 1/4 cup red wine vinegar; 2 tablespoons Dijon mustard; 2 teaspoons honey; 3/4 cup olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 pound baby spinach; 6 ounces feta cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
524 kcal
Course
Salad
Cuisine
American

Roasted Sweet Potato and Feta Salad

Iris Warren

Report

This roasted sweet potato and feta salad is an easy way to get your veggies and enjoy them at the same time. Sweet potatoes and spinach mingle with feta cheese and a honey dressing to phenomenal effect.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

For the roasted sweet potatoes

4 pounds sweet potatoes peeled and cut into 1/2-inch (12-mm) dice
2 Red Onions each cut into 8 wedges
1/4 cup olive oil
1 to 2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper plus more for serving

For the honey dressing

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
3/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

For the the roasted sweet potato and feta salad

1 pound baby spinach rinsed thoroughly and patted dry
6 ounces feta cheese diced or crumbled

Add to Shopping List

Instructions

Roast the sweet potatoes

Preheat the oven to 350°F (176°C).
Place the sweet potatoes and red onions on a rimmed baking sheet, drizzle with the olive oil, season with salt and pepper, and gently toss to coat everything well, being careful to keep the onion wedges intact. Arrange the vegetables in a single layer and roast for 30 minutes.
Turn the vegetables and continue to roast for 30 more minutes. The onions should be blissfully soft and caramelized and the sweet potatoes should be tender with tinges of brown at the edges.

Make the honey dressing

While the vegetables are roasting, combine the red wine vinegar, Dijon mustard, honey, olive oil, salt, and pepper in a blender or food processor and process until combined.

Prepare the roasted sweet potato and feta salad

Arrange the spinach in a shallow bowl or on a platter and scatter the warm onions and sweet potatoes over it. (If the spinach wilts a bit, all the better!) Drizzle with the dressing. Scatter the feta over the top. Grind some pepper over the salad and serve immediately. (If you don't think you'll consume all of it at once, don't assemble all the parts and store them separately.)

Nutrition Information

Show Details

Serving 1portion Calories 524kcal (26%) Carbohydrates 53g (18%) Protein 9g (18%) Fat 32g (49%) Saturated Fat 7g (35%) Monounsaturated Fat 21g Cholesterol 19mg (6%) Sodium 1037mg (43%) Fiber 9g (36%) Sugar 12g (24%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 524 kcal

% Daily Value*

Serving	1portion
Calories	524kcal	26%
Carbohydrates	53g	18%
Protein	9g	18%
Fat	32g	49%
Saturated Fat	7g	35%
Monounsaturated Fat	21g	105%
Cholesterol	19mg	6%
Sodium	1037mg	43%
Fiber	9g	36%
Sugar	12g	24%