Roasted Sweet Potato Salad
Roasted Sweet Potato Salad combines the natural sweetness of sweet potatoes, crunchy pecans, and creamy feta cheese, all enhanced by a zesty honey lemon dressing! This simple salad recipe is not only a delightful side but can also serve as a light main course.
Servings: 6 servings
Calories: 341kcal
Ingredients
- 2 lbs. sweet potato chopped
- 1 TBSP olive oil
- 1 TBSP brown sugar
- ½ tsp ground cinnamon
Salad Items
- 4 cups lightly packed baby spinach leaves
- ½ cup crumbled feta
- ½ cup whole pecans
Honey Lemon Dressing
- ¼ cup olive oil
- 1 TBSP lemon juice
- 2 tsp honey
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prep: Get the oven preheating to 390°F, then line two baking sheets with parchment paper and set them aside.
- Wash, then chop the sweet potatoes into 1" cubes. You can keep the skin on, or peel them if you'd like.
- Roast the Potatoes: Transfer the chopped sweet potatoes to a large bowl, then add the olive oil, brown sugar, and ground cinnamon. Stir until well combined. Spread the sweet potatoes over the baking sheets in a single layer and roast in the preheated oven for 30 minutes, or until cooked through. When done, set them aside to cool completely.
- Salad dressing: In a small mixing bowl combine the olive oil, lemon juice, honey, and dried thyme. Season to taste with salt and pepper. Whisk until well combined.
- Assemble: Add the cooled sweet potatoes, crumbled feta, baby spinach leaves, and pecans to a large mixing bowl. Drizzle the dressing over the ingredients and mix until well combined. Transfer to a large salad bowl for serving or serve straight from the mixing bowl. Serve immediately and enjoy!
Notes
Leftover sweet potato salad will remain fresh for about 3-4 days if stored in the refrigerator, in an airtight container.
Nutrition
Calories: 341kcal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 242mg | Potassium: 671mg | Fiber: 6g | Sugar: 11g | Vitamin A: 23390IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg