Roasted Sweet Potato Feta (Printable)

Hearty mix of roasted sweet potatoes, tangy feta, fresh greens, and a flavorful olive oil dressing.

# What's Needed:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 0.8 inch cubes
02 - 1 small red onion, sliced
03 - 3.5 oz baby spinach or mixed greens
04 - 1 small cucumber, sliced
05 - 1 large avocado, diced (optional)

→ Dairy

06 - 4.2 oz feta cheese, crumbled

→ Nuts & Seeds

07 - 1.4 oz toasted pumpkin seeds or walnuts (optional)

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ Seasoning

13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika

# How to Make It:

01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a large bowl, toss sweet potato cubes and red onion slices with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Arrange the vegetables in a single layer on the prepared tray and roast for 25 to 30 minutes, turning once halfway through, until sweet potatoes are golden and tender. Remove from oven and allow to cool slightly.
04 - Whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified.
05 - Combine spinach, cucumber, avocado if using, and roasted vegetables in a large salad bowl.
06 - Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
07 - Sprinkle crumbled feta and toasted pumpkin seeds or walnuts on top before serving.

# Tips for Success:

01 -
  • The sweet potatoes get crispy edges and creamy centers that taste like comfort in every bite.
  • Its hearty enough to feel like a real meal, not just leaves on a plate.
  • You can prep the roasted vegetables ahead and toss everything together when hunger strikes.
  • The tangy dressing cuts through the richness and makes every flavor pop.
02 -
  • Dont skip turning the vegetables halfway through roasting, thats when they get those crispy, caramelized edges.
  • Let the roasted vegetables cool for a few minutes before tossing with the greens, or the spinach will wilt into sadness.
  • If your feta is too salty, rinse it briefly under cold water before crumbling.
03 -
  • Toast your pumpkin seeds or walnuts in a dry pan for a few minutes until fragrant, it makes a huge difference.
  • If your balsamic vinegar is harsh, add an extra half teaspoon of honey to smooth it out.
  • Use a large enough bowl to toss everything gently without crushing the avocado or bruising the greens.

Go Back