Ah, roasted sweet potato salad – it’s one of those delightful dishes that feels like a warm hug on a plate! The first time I made this salad, it was during a cozy fall get-together with friends. The air was crisp, the leaves were turning, and I wanted something nourishing yet vibrant to complement the seasonal vibes. And oh boy, did that roasted sweet potato salad steal the show!
What I love most about this dish is its versatility. It’s not just a pretty salad; it’s hearty enough to be a main course or the perfect sidekick to any protein. The combination of sweet, savory, and slightly tangy flavors makes every bite a mini celebration. Plus, it’s visually stunning with those roasted orange cubes against the greens. Let’s dive into making this beauty, shall we?
What’s in Roasted Sweet Potato Salad?
Sweet Potatoes: These vibrant tubers are the star of the show! Not only do they add a beautiful color, but they’re also packed with flavor and nutrients. I prefer using organic sweet potatoes when I can, as they tend to have a deeper taste.
Greens: A mix of baby spinach and arugula is my go-to. The spinach is mild and tender, while the arugula adds a nice peppery kick. Feel free to swap in your favorite leafy greens!
Red Onion: A thinly sliced red onion adds a bit of crunch and zesty flavor. If you’re sensitive to raw onion, soaking it in cold water for a few minutes can tone down the bite.
Feta Cheese: Crumbled feta brings a creamy, tangy element to the salad. If you’re a big feta fan like me, you might want to sprinkle extra on top!
Olive Oil: Extra virgin olive oil is perfect for roasting the sweet potatoes and drizzling on the finished salad. It brings richness and helps to enhance all those lovely flavors.
Balsamic Vinegar: A splash of balsamic adds a touch of sweetness and acidity that perfectly balances the sweetness of the potatoes.
Honey: Just a little drizzle of honey in the dressing takes this salad to the next level. It beautifully complements the roasted sweetness of the potatoes.
Is Roasted Sweet Potato Salad Good for You?
Absolutely! This salad is not just delicious; it comes packed with health benefits, which is another reason I keep going back to it.
Sweet Potatoes: These gems are high in fiber, which is great for digestion, and are rich in vitamins A and C, which support your immune system.
Greens: Spinach and arugula are both nutrient powerhouses, loaded with vitamins and antioxidants that are fantastic for overall health.
Feta Cheese: A source of calcium and protein, feta can fit into a balanced diet, while also adding flavor. Just be mindful of portions if you’re watching your sodium intake!
And while the olive oil and honey do add calories, they bring healthy fats and natural sweetness to your meal, which is all about balance after all.
Ingredients List
– 2 large sweet potatoes, diced (about 4 cups)
– 4 cups mixed baby spinach and arugula
– 1 small red onion, thinly sliced
– 1 cup crumbled feta cheese
– 3 tablespoons extra virgin olive oil (plus more for drizzling)
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
This recipe serves about 4 and is perfect for sharing with friends or for meal prepping!
How to Make Roasted Sweet Potato Salad?
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they’re tender and lightly caramelized. Be sure to flip them halfway through for even cooking.
4. While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, honey, and a tablespoon of olive oil. Adjust seasoning with salt and pepper to taste.
5. In a large bowl, combine the greens, roasted sweet potatoes (once they’ve cooled slightly), red onion, and feta cheese.
6. Drizzle the dressing over the salad and gently toss to combine everything together!
7. Serve immediately with an extra drizzle of olive oil if desired, or let it chill for about 30 minutes in the fridge for a refreshing cold salad option.
Elevate Your Sweet Potato Salad Game!
Here are a few tips to make this salad even more special:
– For added protein, throw in some chickpeas or grilled chicken!
– Want a little extra crunch? Top it off with some toasted walnuts or pecans.
– If you like a bit of heat, toss in some sliced jalapeños or a pinch of red pepper flakes.
I can’t wait for you to try this roasted sweet potato salad! It’s sure to become a staple in your kitchen. Whether you serve it at a gathering or whip it up for lunch, I’d love to hear how it turns out. Don’t forget to share your experience or any tweaks you made! Happy cooking!