Roasted Sweet Potato Salad
A comforting and vibrant salad featuring roasted sweet potatoes, fresh baby spinach, and tangy feta cheese, perfect for festive meals or cozy nights in.
Ingredients
Main Ingredients
- 2 medium Sweet Potatoes Naturally sweet, they form the base of our salad.
- 4 cups Baby Spinach Fresh and vibrant, this green adds a lovely crunch.
- ½ cup Feta Cheese, crumbled For a dairy-free substitution, try using avocado or nutritional yeast.
- ½ Red Onion, thinly sliced Adds zest and color. Try switching to green onions for a milder flavor.
- 3 tablespoons Olive Oil For roasting and dressing; it enhances the sweet potatoes’ natural sugars.
- 2 tablespoons Apple Cider Vinegar Adds brightness and tang.
- 1 tablespoon Honey Just a splash of sweetness! You can replace it with agave syrup for a vegan version.
- Salt and Pepper To taste, enhancing all the flavors.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and dice the sweet potatoes into cubes, roughly one inch in size.
- In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper until coated.
Roasting
- Spread the sweet potatoes onto a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through.
Mixing
- While the sweet potatoes are roasting, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl.
- In a large serving bowl, combine the baby spinach, roasted sweet potatoes, crumbled feta, and red onion.
- Drizzle the dressing over the top and toss gently to combine.
Serving
- Enjoy this salad warm or at room temperature.
Notes
You can add nuts like roasted pecans or walnuts for added crunch. To make it a main course, consider adding grilled chicken or chickpeas.