This sweet potato and feta salad is a mix of creamy, sweet, and salty goodness! With roasted sweet potatoes and crumbly feta, it has a wonderful taste that will brighten your day.
You can toss in nuts or greens to make it even better. I love serving this salad at gatherings, and it always gets a thumbs up from everyone. It’s colorful, tasty, and super easy to make!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, adding a natural sweetness and creaminess when roasted. You can substitute with butternut squash or even regular potatoes if you’re in a pinch.
Feta Cheese: Crumbled feta gives a tangy flavor. If you’re looking for an alternative, try goat cheese for a milder taste, or opt for a dairy-free feta if you want a vegan option.
Pecans: They add a nice crunch. Walnuts or almonds can work well too. If nuts are a concern, consider using seeds like pumpkin or sunflower seeds!
Arugula: It adds a peppery bite. Spinach or mixed greens can be substituted if you prefer a milder flavor.
Balsamic Vinegar: This adds a lovely acidity. If you don’t have balsamic, apple cider vinegar or red wine vinegar can also enhance the salad.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes until golden and tender can really elevate their flavor! Follow these steps for the best result:
- Preheat your oven to 425°F (220°C) to ensure high heat for caramelization.
- Cut sweet potatoes into uniform cubes (about 1-inch) for even cooking.
- Toss them with oil, salt, and spices before spreading them out on the baking sheet. Avoid overcrowding!
- Roast for 25-30 minutes, turning once. Look for edges that are crispy and a fork that goes in easily.
Let them cool slightly before adding to the salad for the best texture!
Sweet Potato and Feta Salad
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cups fresh arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup pecans, roughly chopped
- 2 tablespoons dried cranberries or cherries (optional)
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano or thyme (optional)
How Much Time Will You Need?
This simple yet delicious salad takes about 10 minutes to prepare and about 30 minutes to cook, so you can get it on the table in about 40 minutes. Perfect for a quick lunch or a fresh side dish for dinner!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature will help your sweet potatoes become wonderfully roasted and caramelized! Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Sweet Potatoes
In a mixing bowl, combine your sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, and if you like, dried oregano or thyme for some extra flavor. Toss everything together until the sweet potatoes are well coated.
3. Roast the Sweet Potatoes
Spread the sweet potatoes evenly on the prepared baking sheet. Roast them in the oven for 25-30 minutes, turning them halfway through the cooking process. They should come out tender and lightly caramelized. Once done, remove them from the oven and let them cool slightly.
4. Toast the Pecans
While the sweet potatoes are roasting, grab a dry skillet and heat it over medium heat. Add the pecans and toast them for about 3-5 minutes, stirring occasionally, until they become fragrant and slightly browned. This step adds a lovely crunch to your salad!
5. Make the Dressing
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey (or maple syrup), and minced garlic. Taste your dressing and adjust with salt and pepper if needed.
6. Combine the Salad Ingredients
In a large salad bowl, combine the fresh arugula, roasted sweet potatoes, toasted pecans, and the dried cranberries or cherries if you’ve chosen to add them.
7. Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all the ingredients, ensuring everything is coated in that tasty dressing.
8. Add Feta and Serve
Finally, sprinkle the crumbled feta cheese over the top of your salad just before serving for that creamy, tangy finish. Enjoy your vibrant, sweet, tangy, and savory salad as a delightful side or light meal!
Bon appétit!
Can I Use Other Greens Instead of Arugula?
Absolutely! If arugula isn’t your favorite, you can use spinach, mixed greens, or kale. Just make sure to chop them into bite-sized pieces for easier eating.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or substitute it with a vegan feta alternative. The salad will still have great flavor with the sweet potatoes and dressing!
Can I Prepare This Salad in Advance?
You can roast the sweet potatoes and prepare the dressing a day in advance. Store them in separate airtight containers in the fridge. Assemble the salad just before serving to keep the arugula fresh and crispy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. However, it’s best to keep the dressing separate until you are ready to eat to prevent the salad from becoming soggy.
