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A vibrant roasted sweet potato salad with greens, nuts, and dressing

Roasted Sweet Potato Salad

A vibrant salad featuring roasted sweet potatoes, fresh greens, tangy feta, and crunchy walnuts, perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 large sweet potatoes Peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt to taste Salt
  • Pepper to taste Pepper
  • 4 cups mixed greens
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped Reserve half for topping
  • 2 tablespoons balsamic vinegar

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel and dice the sweet potatoes into 1-inch cubes.
  3. In a mixing bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper.
Cooking
  1. Spread the sweet potatoes on a baking sheet in a single layer.
  2. Bake for about 20-25 minutes or until golden brown and tender, turning halfway through.
Assembly
  1. In a large serving bowl, place the mixed greens.
  2. Once the sweet potatoes are done, let them cool slightly before adding to the greens, along with the sliced red onion, crumbled feta, and half the walnuts.
  3. Drizzle balsamic vinegar over the top and gently toss to combine.
  4. Top with the remaining walnuts before serving.
Serving
  1. Enjoy immediately, or chill in the refrigerator for a refreshing experience.

Notes

For variations, try swapping feta for goat cheese or using sunflower seeds for a nut-free version. Ensure sweet potatoes are evenly diced for uniform roasting.