Description
A vibrant and hearty roasted sweet potato salad tossed with a refreshing honey lemon dressing, combined with baby spinach, red onion, feta, and almonds for a healthy and delicious side or light main dish.
Ingredients
- 1.2kg / 2.5 lb sweet potatoes, peeled and cut into 2.5cm / 1” cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 60g / 2 oz baby spinach
- 1 small red onion, finely sliced
- 100g / 3.5 oz feta, crumbled
- 1/2 cup almonds, toasted and roughly chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 3 tbsp honey
- 4 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°C/390°F (standard) or 180°C/350°F (fan).
- Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking tray in a single layer.
- Roast for 25–30 minutes until golden and tender. Allow to cool slightly.
- Meanwhile, toast almonds in a dry skillet over medium heat until golden and fragrant. Set aside.
- Prepare dressing by whisking together lemon zest, lemon juice, honey, olive oil, Dijon mustard, garlic, salt, and pepper.
- In a large bowl, combine roasted sweet potato, baby spinach, red onion, feta, and almonds.
- Drizzle with dressing and gently toss to combine. Serve warm or at room temperature.
Notes
- Sweet potatoes can be roasted ahead of time and stored in the fridge.
- Dressing can be made in advance and kept in the fridge for up to a week.
- Great as a side dish or a vegetarian main.
- Feta can be substituted with goat cheese or omitted for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
