Sweet Potato Salad
A vibrant and flavorful salad combining roasted sweet potatoes, fresh greens, and tangy feta cheese, perfect for gatherings and healthy meals.
Ingredients
For the Salad
- 1.5 pounds sweet potatoes, peeled and cut into 1-inch pieces About 3 large
- 3 cups arugula (or baby spinach, or both)
- 0.5 red onion thinly sliced
- 3 ounces feta cheese, crumbled
- 0.25 cup dried cranberries
- 3 tablespoons seeds (pumpkin, sesame, sunflower, or a mix)
For the Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1.5 tablespoons maple syrup (or honey)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt (or more to taste)
- 0.125 teaspoon black pepper (or red pepper flakes)
For Roasting
- 0.5 tablespoon extra virgin olive oil for roasting sweet potatoes
Instructions
Roasting the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes into 1-inch cubes, then add them to a baking tray.
- Drizzle with extra virgin olive oil and sprinkle with salt.
- Toss to ensure they’re well coated and bake for about 30 minutes, or air fry for 20 minutes, until fork-tender.
Preparing the Seeds
- Heat extra virgin olive oil in a non-stick or stainless steel pan over low heat.
- Add seeds and dried cranberries, sprinkle with a pinch of salt.
- Toast on low heat for about two minutes, stirring often to prevent burning. Set aside to cool.
Making the Dressing
- In a bowl, whisk together extra virgin olive oil, lemon juice, mustard, maple syrup, dried oregano, salt, and black pepper until well combined.
Assembling the Salad
- Arrange arugula on a large serving platter.
- Top with roasted sweet potatoes, thinly sliced red onion, crumbled feta cheese, and toasted seeds and cranberries.
- Drizzle half of the dressing over the salad and set the remaining dressing aside.
Notes
For extra flavor, consider adding cayenne pepper to the dressing. Allow sweet potatoes to cool slightly before assembly to keep arugula crisp.