Description
A hearty, colorful roasted sweet potato salad featuring smoky-spiced potatoes, tangy feta, crunchy nuts, and a zesty honey mustard vinaigrette.
Ingredients
3 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cinnamon (optional)
Salt and black pepper, to taste
4 cups mixed greens (such as arugula, spinach, or kale)
¼ cup dried cranberries
¼ cup crumbled feta cheese
¼ cup toasted pecans or walnuts
For the Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey (or maple syrup)
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into uniform bite-sized cubes.
3. In a large bowl, toss sweet potatoes with olive oil, smoked paprika, cinnamon (if using), salt, and pepper until well coated.
4. Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden on the edges.
5. While the potatoes roast, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the dressing.
6. Let the roasted sweet potatoes cool slightly once out of the oven.
7. In a large serving bowl, layer the mixed greens, roasted sweet potatoes, dried cranberries, crumbled feta, and toasted nuts.
8. Drizzle with the prepared dressing and gently toss until everything is well coated.
9. Taste and adjust seasoning if needed. Serve warm or chilled.
Notes
For a heartier version, add grilled chicken, quinoa, or chickpeas.
Roast the potatoes in a single layer to ensure crisp edges.
You can swap the feta for goat cheese, or use pomegranate seeds instead of cranberries for a seasonal twist.
Prepare the components ahead of time but assemble just before serving for freshest results.