This colorful salad mixes roasted sweet potatoes with crumbly feta cheese, fresh greens, and a zesty dressing. It’s a tasty way to brighten up your meal!
You can enjoy this salad warm or cold—perfect for any time! I often add a handful of nuts for crunch, because who doesn’t love a little extra munch? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, bringing natural sweetness and texture. If you’re looking for a substitute, try butternut squash or even pumpkin for a bit of variety.
Feta Cheese: Feta adds a creamy, tangy kick. If you’re dairy-free, consider using crumbled tofu or a nut-based cheese for a similar texture without the dairy.
Arugula: This leafy green adds peppery flavor. You can swap it with spinach for a milder taste, or use mixed greens if you prefer a different flavor profile.
Bacon: If you want to keep things vegetarian, you can skip the bacon or use smoked tempeh for that savory punch without meat. Crispy chickpeas are another fun alternative for crunch.
Nuts: I love tossing in almonds or pecans, but feel free to use walnuts or sunflower seeds based on your preference or allergy considerations.
How Do I Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes gives them an irresistible caramelized flavor. Here’s how to get them just right:
- Start by cutting the sweet potatoes into even wedges for consistent cooking.
- Toss them in olive oil, salt, pepper, and chopped rosemary for extra flavor.
- Spread them out in a single layer on a baking sheet; this ensures they roast instead of steam.
- Roast at 425°F (220°C) for about 25-30 minutes, flipping halfway to make sure they brown evenly.
Keep an eye on them in the last few minutes to prevent burning. You want them soft on the inside and slightly crispy on the outside!
Sweet Potato and Feta Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and cut into wedges or thick slices
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups fresh arugula (rocket)
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped roasted nuts (e.g., almonds or pecans)
- 3 slices bacon, chopped and cooked crispy (optional)
- 1 small red onion, finely chopped
- 1 tsp fresh rosemary, chopped (plus a sprig for garnish)
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prep, plus 30-35 minutes for roasting the sweet potatoes and cooking the bacon (if using). Overall, you’re looking at about 45-50 minutes from start to finish, making it a great option for both meals and gatherings.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will be the perfect temperature to roast the sweet potatoes to perfection.
2. Prepare the Sweet Potatoes:
In a large mixing bowl, toss the sweet potato wedges with olive oil, salt, pepper, and chopped rosemary until they’re well coated. Spread them out in a single layer on a baking sheet. This ensures they roast evenly.
3. Roast the Sweet Potatoes:
Pop the sweet potatoes into your preheated oven and roast for about 25-30 minutes. Be sure to turn them halfway through so they caramelize beautifully and cook evenly. They should be tender and slightly golden when done.
4. Cook the Bacon (Optional):
While the sweet potatoes are roasting, place the chopped bacon in a skillet over medium heat. Cook until nice and crispy, then remove and drain them on paper towels to soak up excess grease. If you’re making it vegetarian, feel free to skip this step or substitute with crispy chickpeas!
5. Sauté the Onion:
In the same skillet you used for the bacon, add the finely chopped onions. Sauté until they are translucent and fragrant, then set aside. This will add a lovely sweetness to the salad.
6. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar (or lemon juice), honey (or maple syrup), minced garlic, and a pinch of salt and pepper. Taste it and adjust seasoning if needed. This dressing is key for tying all the flavors together!
7. Assemble the Salad:
Now it’s time to put everything together! Lay the fresh arugula on a serving plate or bowl. Top it with the roasted sweet potatoes, the sautéed onions, crumbled feta, crispy bacon (if using), and chopped nuts. It should look colorful and inviting!
8. Drizzle and Toss:
Finally, drizzle the dressing over the salad and gently toss everything together just before serving to ensure every bite is flavorful. A gentle touch preserves the texture of the sweet potatoes and arugula.
9. Garnish and Serve:
Add a sprig of rosemary on top if you like, for that final touch of freshness. And there you have it! A vibrant Sweet Potato and Feta Salad that’s perfect for any meal!
Enjoy your delicious creation packed with roasted warmth, salty creaminess, and fresh peppery greens!
Can I Use Different Types of Greens?
Absolutely! While arugula adds a lovely peppery flavor, you can use spinach for a milder taste or mixed greens for variety. Just make sure whatever greens you choose are fresh!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. If possible, keep the dressing separate until you’re ready to serve to prevent the greens from wilting.
Can I Make It Vegan?
Yes! Simply omit the bacon and feta cheese. For a creamy texture, you might try a vegan cheese substitute or simply add more roasted nuts for a satisfying crunch.
Can I Prepare This Salad in Advance?
You can prep the sweet potatoes and dressing ahead of time! Roast the sweet potatoes and store them in the fridge for up to 3 days. Assemble the salad with arugula, feta, and nuts just before serving for the best freshness.
