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Roasted Sweet Potato and Feta Salad

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.

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

Ingredients

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

Instructions

Roast the sweet potatoes
    Cup of Yum
  1. Preheat the oven to 350°F (176°C).
  2. 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.
  3. 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
  1. 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
  1. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.