This Sweet Potato and Feta Salad is a tasty mix of roasted sweet potatoes, creamy feta cheese, and fresh greens. It’s bright, colorful, and perfect for a quick lunch or side dish!
Honestly, the combination of sweet and salty in this salad is just magical! I love adding a sprinkle of nuts on top for that extra crunch. Who knew healthy could be so delicious? 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They’re naturally sweet and packed with nutrients. If you’re out of sweet potatoes, regular potatoes or butternut squash can work, though the taste will differ slightly.
Feta Cheese: Feta adds a creamy, salty kick. If you need a dairy-free option, try using vegan feta or tofu crumbled with a bit of salt to mimic the texture.
Pecans: Toasted pecans give a lovely crunch. Walnuts or almonds are great substitutes, just remember to toast them for extra flavor!
Arugula: It has a peppery flavor which I love! If arugula isn’t available, try spinach or mixed salad greens instead.
Balsamic Vinegar: This adds a tangy twist to the dressing. Red wine vinegar or apple cider vinegar can be used if you’re out of balsamic.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their natural sweetness and creates a delightful texture. Here’s how you can do it right:
- Preheat your oven to 400°F (200°C). This helps achieve that perfect roast.
- Start by cutting the sweet potatoes into evenly sized cubes to ensure even cooking.
- Toss them with olive oil, salt, and pepper. This not only adds flavor but aids in caramelization.
- Spread them out on a baking sheet; crowding them will make them steam instead of roast, so use two sheets if needed.
- Roast for 25-30 minutes, turning them halfway through. You want them golden and soft.
These steps will give you deliciously tender and caramelized sweet potatoes, which elevate your salad’s taste!
Sweet Potato and Feta Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 cups fresh arugula (or mixed greens)
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, roughly chopped
- 1 small shallot, thinly sliced
For the Dressing:
- 1 tbsp balsamic vinegar
- 1 tsp honey (optional for dressing)
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prep and 30 minutes to cook, making it a quick and easy dish to whip up. In total, you’ll be looking at about 45 minutes from start to finish, including roasting those tasty sweet potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 400°F (200°C) so it’s nice and hot for roasting those sweet potatoes!
2. Roast the Sweet Potatoes:
In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Spread them evenly on a baking sheet. Roast for about 25-30 minutes, turning them halfway through for even cooking. You want them to be tender and lightly caramelized. Once they’re done, remove them from the oven and let them cool a bit.
3. Toast the Pecans:
While the sweet potatoes are roasting, grab a dry skillet and toast the pecans over medium heat. Keep an eye on them and cook for about 3-5 minutes until they smell fragrant. Set them aside for later!
4. Sauté the Shallots:
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the thinly sliced shallots over medium heat until they soften and turn slightly golden, which should take about 3 minutes. Then, take them off the heat.
5. Make the Dressing:
In a small bowl, whip together the balsamic vinegar and honey (if using) with the sautéed shallots and any leftover oil from the skillet. Taste it and add a pinch of salt and pepper to your liking.
6. Assemble the Salad:
In a large bowl or serving plate, layer the fresh arugula or mixed greens. Top it off with the roasted sweet potatoes, crumbled feta cheese, and toasted pecans. Drizzle the shallot-balsamic dressing over everything for that lovely finish.
7. Toss and Serve:
Gently toss the salad just before serving, or if you prefer, serve it with the dressing on the side for people to add as they wish.
Now, dig in and enjoy this colorful, nutritious salad that combines the sweet creaminess of roasted sweet potatoes, the salty tang of feta, and the crunch of pecans, all beautifully dressed with a zingy shallot balsamic dressing!
Can I Use Different Greens in This Salad?
Absolutely! While arugula adds a nice peppery flavor, you can use spinach, kale, or mixed salad greens based on your preference or what you have on hand.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the roasted sweet potatoes, toasted pecans, and dressing in advance. Store them separately in airtight containers in the fridge. Just toss everything together right before serving to keep the greens fresh!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the greens from wilting. When ready to eat, give it a good toss!
Is There a Vegan Option for This Salad?
Definitely! Simply omit the feta cheese or replace it with a plant-based alternative. You can also enhance the flavor with nutritional yeast for that cheesy taste!
