Sweet Potato Salad

5 from 1 vote

This sweet potato salad is perfect for a quick and filling lunch or dinner that is packed with wholesome ingredients. It has tasty sweet potatoes, creamy feta cheese, and the most delicious maple balsamic vinaigrette! Plus, it goes really well with a variety of main dishes.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Salad

Cuisine: American

Keyword: roasted sweet potato salad, sweet potato salad

Servings: servings

Calories: 344kcal

Ingredients

Roasted Sweet Potato Ingredients

1 medium-sized/large sweet potato peeled and cut into cubes
1 tablespoon extra virgin olive oil
¼ teaspoon paprika powder
¼ teaspoon garlic powder
salt and pepper to taste

Salad Ingredients

4 handfuls leafy greens roughly chopped
½ cup crumbled feta cheese
1 avocado cut into cubes
1 cup cherry tomatoes halved
2 tablespoons pumpkin seeds
½ red onion finely diced

Maple Balsamic Vinaigrette

3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 - 2 tablespoons maple syrup
1 teaspoon Dijon mustard
salt and pepper to taste

US Customary - Metric

Instructions

First, preheat the oven to 425 °F (220 °C).
Place the sweet potato cubes in a bowl with some olive oil and all seasonings. Toss until evenly covered. Spread the sweet potato cubes on a baking sheet lined with parchment paper and bake for 20-30 minutes until browned. Flip the sweet potatoes in the oven when they have browned a little bit to ensure even browning.
1 medium-sized/large sweet potato, 1 tablespoon extra virgin olive oil, ¼ teaspoon paprika powder, ¼ teaspoon garlic powder, salt and pepper
In the meantime, prepare all salad ingredients and place them in a bowl.
4 handfuls leafy greens, ½ cup crumbled feta cheese, 1 avocado, 1 cup cherry tomatoes, 2 tablespoons pumpkin seeds, ½ red onion
In a small bowl, whisk together all maple balsamic vinaigrette ingredients.
3 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, 1 - 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, salt and pepper
When the sweet potatoes are finished, remove them from the oven and let them cool for a few minutes.
Add the maple balsamic vinaigrette to the salad and toss. Gently fold in the roasted sweet potato cubes. Season with more salt and pepper if needed. Enjoy!

Nutrition