Roasted Sweet Potato and Feta Salad

This roasted sweet potato and feta salad is an easy, healthy jumble of roasted sweet potatoes and onions, tangy feta cheese, spinach, and a simple red wine and Dijon vinaigrette. So not one of those boring New Year’s resolutions you have to force yourself to eat.

A serving of roasted sweet potato and feta salad on a green plate with a fork resting on the plate.

There’s ample to like about this roasted sweet potato and feta salad as it is. The caramelized sweetness of the spuds and red onions. The salty and tangy creaminess of feta. And the knowing that you’re doing something decent for yourself without it tasting like penance. And if you’re the sort who just can’t resist tweaking a little something here or there, you’re going to like it even more, as it takes well to a little tinkering if, say, you want to slip in some peppery arugula in place of the spinach, increase the honey for a more sweetly tart vinaigrette, or maybe even go all crazy and toss a handful of walnuts, pumpkin seeds, or pistachios across the top for a little crunch. Knock yourself out.–Renee Schettler

Roasted Sweet Potato and Feta Salad

  • Quick Glance
  • (2)
  • 10 M
  • 1 H, 15 M
  • Serves 8
5/5 - 2 reviews
Print RecipeBuy the P. Allen Smith's Seasonal Recipes from the Garden cookbook

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  • For the roasted sweet potatoes
  • For the honey dressing
  • For the the roasted sweet potato and feta salad


Roast the sweet potatoes

Preheat the oven to 350°F (176°C).

Place the sweet potatoes and red onions on a rimmed baking sheet, drizzle with the olive oil, season with salt and pepper, and gently toss to coat everything well, being careful to keep the onion wedges intact. Arrangee the vegetables in a single layer and roast for 30 minutes.

Turn the vegetables and continue to roast for 30 more minutes. The onions should be blissfully soft and caramelized and the sweet potatoes should be tender with tinges of brown at the edges.

Make the honey dressing

While the vegetables are roasting, combine the red wine vinegar, Dijon mustard, honey, olive oil, salt and pepper in a blender or food processor and process until combined.

Prepare the roasted sweet potato and feta salad

Arrange the spinach in a shallow bowl or on a platter and scatter the warm onions and sweet potatoes over it. (If the spinach wilts a bit, all the better!) Drizzle with the dressing. Scatter the feta over the top. Grind some pepper over the salad and serve immediately. (If you don’t think you’ll consume all of it at once, don’t assemble all the parts and store them separately.) Originally published March 21, 2011.

Print RecipeBuy the P. Allen Smith's Seasonal Recipes from the Garden cookbook

Want it? Click it.

Recipe Testers' Reviews

I’ve made this recipe three times since first trying it. The combination is just perfect. I love the colors—the red onion, orange sweet potatoes, the dark green spinach, and white cheese. With all of those colors, it has to be good for you. I made the recipe exactly as written the first time, and in the last two times, I added more honey to make more of a sweet and sour dressing. Loved it!

The simple act of writing this evaluation is making me drool! In classical mythology, the word “ambrosia” is defined as food or drink for the gods. To me, this lovely combination of ingredients qualifies as ambrosia. The three parts of this recipe each have their own layering of flavors, while an addition of ground or cracked pepper in each stage of the recipe greatly enhances the flavor.

I served this recipe as a combination salad/side dish with roasted chicken and French bread. Although best served right away, the small amount that was left over was wonderful the next day.


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  1. When you’re reared by a Mississippi mother, one of the first foods you are given are sweet potatoes. Then come all of the different greens… I’ve yet to try this recipe, but I know it will be delicious! The ingredients make my mouth water! As we are vegetarians, I can’t wait to serve this to my family.

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