Sweet Potato Feta Salad Recipe
A vibrant and hearty Sweet Potato Feta Salad featuring roasted sweet potatoes seasoned with a blend of spices, combined with tender kale, tangy feta cheese, crunchy pepitas, and a zesty honey mustard dressing. This salad offers a perfect balance of sweet, savory, and tangy flavors, ideal for a nutritious lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Potatoes
- 1.5 pounds sweet potatoes, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon pepper
Salad Ingredients
- 8 ounces curly kale, ribs removed and chopped
- 1 small red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- ½ cup roasted pepitas or pecans
Honey Mustard Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 425℉. Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Sweet Potatoes: Cube the sweet potatoes into small, bite-sized pieces. Place them into a large bowl and add olive oil, salt, paprika, garlic powder, chili powder, and pepper. Toss well until all cubes are evenly coated with the seasoning.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Bake in the oven for about 35 minutes, or until the potatoes are tender and can easily be pierced with a fork.
- Prepare Kale: While the sweet potatoes roast, remove the ribs from the kale by slicing along each side of the rib. Chop the leaves into bite-sized pieces and place them in a large bowl. Massage the kale vigorously with clean hands for about one minute until it becomes slightly darker and tender.
- Combine Salad Ingredients: To the massaged kale, add the thinly sliced red onion, crumbled feta cheese, and roasted pepitas (or pecans).
- Make Honey Mustard Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, dijon mustard, honey, salt, and pepper until the dressing is smooth and well combined.
- Assemble Salad: Once the sweet potatoes are roasted and slightly cooled, add them to the salad bowl with kale, onion, feta, and pepitas. Pour the honey mustard dressing over the salad and toss gently but thoroughly to evenly coat all ingredients.
- Serve: Serve the salad warm for the best flavor and texture experience.
Notes
- You can substitute pepitas with your preferred nuts such as walnuts or almonds if desired.
- Massage the kale well to reduce its toughness and bitterness.
- This salad can be enjoyed warm or at room temperature.
- For a spicier kick, increase the chili powder or add a pinch of cayenne pepper to the sweet potatoes before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Sweet Potato Salad, Feta Salad, Roasted Sweet Potatoes, Kale Salad, Honey Mustard Dressing, Healthy Salad, Vegetarian Salad
Find it online: https://todayquickmeals.com/sweet-potato-feta-salad-recipe/
