This bright and tasty Sweet Potato and Feta Salad is full of colors and flavors! The sweet potatoes are roasted to perfection and mixed with creamy feta cheese for a yummy bite.
It’s perfect for lunch or a light dinner, and it’s so easy to make! I often whip it up when I want something healthy that still feels like a treat. Don’t forget to add some nuts for a nice crunch, too!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, adding a lovely sweetness and texture. If you’re looking for a change, you can use butternut squash or even carrots for a similar effect!
Arugula (or Mixed Greens): Arugula has a peppery flavor that pairs well here, but feel free to substitute with spinach or kale if you prefer a milder taste or have them on hand.
Feta Cheese: Feta adds creaminess and saltiness. If you want a dairy-free option, try crumbled tofu or a nut-based cheese substitute.
Dried Cranberries: These bring a fruity note. You can also swap them for raisins, chopped dates, or even pomegranate seeds for a different twist!
Pumpkin Seeds: Toasted seeds add crunch. If you’re out, try sunflower seeds or nut pieces instead.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes perfectly helps bring out their natural sweetness and creates a delicious texture. Here’s how to do it:
- Preheat the oven to 400°F (200°C) and coat the diced sweet potatoes with olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer; this helps them cook evenly.
- Roast for 25-30 minutes until they’re fork-tender, turning them halfway through for even browning.
Doing this ensures you get caramelized edges and tender centers—perfection in every bite!
Sweet Potato And Feta Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 4 cups fresh arugula (or mixed greens)
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries or raisins
- 1/4 cup pumpkin seeds (pepitas), toasted
For the Dressing:
- 2 tablespoons olive oil (plus extra for roasting)
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and 30 minutes to cook, so you can have a bright and tasty dish ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and become nice and tender.
2. Prepare the Sweet Potatoes:
In a bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper until they are well coated. This seasoning is key to bringing out their natural sweetness!
3. Roast the Sweet Potatoes:
Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes, turning them halfway through. You want them to be tender and slightly caramelized for that delicious flavor!
4. Toast the Pumpkin Seeds:
While the sweet potatoes are roasting, take a dry skillet and heat it over medium. Add the pumpkin seeds and toast them for 3-4 minutes, stirring frequently until they are lightly browned and fragrant. Watch them closely so they don’t burn. Once done, remove from heat and let them cool.
5. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper. This will be your tasty dressing that ties the salad together!
6. Assemble the Salad:
On a large serving platter, arrange the fresh arugula or mixed greens as the base. Once the sweet potatoes are roasted and slightly cooled, layer them over the greens.
7. Add the Toppings:
Sprinkle the crumbled feta cheese, dried cranberries (or raisins), and toasted pumpkin seeds evenly over the salad to add bursts of flavor and a delightful crunch.
8. Drizzle with Dressing:
Just before serving, drizzle the balsamic dressing over the entire salad to make it even tastier. If you like, you can toss the salad gently, but the presentation is lovely if you leave it as is!
Enjoy your vibrant and nutritious Sweet Potato and Feta Salad! It’s packed with flavors and perfect for any meal!
Can I Use Different Greens for This Salad?
Absolutely! While arugula adds a lovely peppery flavor, you can use spinach, kale, or mixed salad greens depending on your preference or what you have on hand.
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat to prevent the greens from wilting.
Can I Prepare the Sweet Potatoes in Advance?
Yes! You can roast the sweet potatoes a day ahead of time and store them in the fridge. Just reheat them slightly before adding to the salad for the best texture and flavor.
What If I Want to Make This Salad Vegan?
To make the salad vegan, simply omit the feta cheese or substitute it with a vegan feta alternative. The dressing is already vegan, so it will still be delicious!