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Sweet Potato Salad

A refreshing salad that combines roasted sweet potatoes, crunchy seeds, tangy feta, and vibrant greens, perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1.5 pounds sweet potatoes, peeled and cut into 1-inch pieces About 3 large sweet potatoes
  • 0.5 tablespoon extra virgin olive oil For seasoning
  • 0.5 teaspoon salt To taste
For the Seed Mixture
  • 3 tablespoons seeds (pumpkin, sesame, sunflower, or a mix)
  • 0.25 cup dried cranberries
  • 0.5 tablespoon extra virgin olive oil For toasting seeds
  • a pinch salt
For the Dressing
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons mustard
  • 1.5 tablespoons maple syrup (or honey)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt or more to taste
  • 0.125 teaspoon black pepper or red pepper flakes
For the Salad Assembly
  • 5 cups arugula (or baby spinach, or both)
  • 0.5 medium red onion, thinly sliced
  • 3 ounces feta cheese, crumbled

Method
 

Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into 1-inch cubes, placing them on a baking tray.
  2. Season the sweet potatoes with olive oil and salt. Toss well to coat.
  3. Bake in the oven for about 30 minutes or air fry for 20 minutes until fork-tender and slightly caramelized.
Seeds
  1. While the sweet potatoes are baking, heat olive oil in a pan over low heat.
  2. Add the seeds and dried cranberries with a pinch of salt. Toast for about 2 minutes until aromatic and lightly golden.
  3. Set the mixture aside to cool.
Dressing
  1. In a medium bowl, combine olive oil, lemon juice, mustard, maple syrup, oregano, salt, and pepper. Whisk until well blended. Adjust seasoning if needed.
Salad Assembly
  1. On a large platter, arrange arugula and top with roasted sweet potatoes, sliced red onion, crumbled feta, and the seed and cranberry mixture.
  2. Drizzle half of the dressing over the salad and serve the remainder on the side.

Notes

For a sweeter salad, add more maple syrup or honey. Consider adding chopped nuts for crunch, or adjust spices to taste. This salad can be made vegan by replacing feta with plant-based cheese.