Description
A vibrant and nutritious Healthy Roasted Sweet Potato Salad featuring tender roasted sweet potatoes, fresh cherry tomatoes, crisp red onions, creamy feta cheese, and spinach, all tossed in a tangy balsamic vinaigrette. This salad is perfect as a wholesome side or a light meal, packed with flavor and wholesome ingredients.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, cubed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 cups spinach leaves
Other Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Toss sweet potatoes: In a bowl, combine the cubed sweet potatoes with olive oil, salt, and black pepper, making sure each piece is evenly coated for optimal roasting.
- Arrange on baking sheet: Spread the coated sweet potatoes in a single layer on a baking sheet to ensure they roast evenly.
- Roast sweet potatoes: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the sweet potatoes are tender and golden brown, stirring halfway through for even cooking.
- Combine salad ingredients: In a large bowl, mix the roasted sweet potatoes with halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.
- Add spinach and toss: Gently add the spinach leaves to the bowl and toss all ingredients together to combine without wilting the spinach.
- Dress and serve: Drizzle the salad with balsamic vinegar for a tangy finish, toss lightly one more time, and serve immediately for the best flavor and texture.
Notes
- You can substitute feta cheese with goat cheese for a different creamy texture.
- Adding toasted nuts like walnuts or pecans would add a nice crunch to the salad.
- This salad can be served warm or at room temperature.
- For extra flavor, add a teaspoon of honey to the balsamic vinegar before drizzling.
- Leftovers can be refrigerated for up to 2 days; add fresh spinach before serving again.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
