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A serving of roasted sweet potato and feta salad on a green plate with a fork resting on the plate.
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5 / 4 votes

Roasted Sweet Potato and Feta Salad

This roasted sweet potato and feta salad is an easy way to get your veggies and enjoy them at the same time. Sweet potatoes and spinach mingle with feta cheese and a honey dressing to phenomenal effect.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 524

Ingredients

For the roasted sweet potatoes

  • 4 pounds sweet potatoes, peeled and cut into 1/2-inch (12-mm) dice
  • 2 red onions, each cut into 8 wedges
  • 1/4 cup olive oil
  • 1 to 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving

For the honey dressing

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 3/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

For the the roasted sweet potato and feta salad

  • 1 pound baby spinach, rinsed thoroughly and patted dry
  • 6 ounces feta cheese, diced or crumbled
US - Metric

Instructions

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. Arrange 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.)

Nutrition

Serving: 1portion | Calories: 524kcal | Carbohydrates: 53g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Monounsaturated Fat: 21g | Cholesterol: 19mg | Sodium: 1037mg | Fiber: 9g | Sugar: 12g