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Roasted Sweet Potato Salad with Feta and Maple Vinaigrette

Close-up of a delicious sweet potato salad featuring roasted sweet potato cubes, arugula, feta cheese, and dried cranberries.
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A hearty and flavorful salad featuring roasted sweet potatoes, salty feta cheese, and a bright maple vinaigrette. This recipe works well for meal prep or as a holiday side dish.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups arugula or mixed greens
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries
  • For the Maple Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20 to 25 minutes, flipping halfway, until the potatoes are tender and slightly caramelized. Let them cool slightly.
  4. While the potatoes roast, prepare the vinaigrette. Whisk together the 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt in a small bowl until emulsified.
  5. In a large bowl, combine the arugula, roasted sweet potatoes, crumbled feta, toasted nuts, and dried cranberries.
  6. Drizzle the maple vinaigrette over the salad. Toss gently to coat all ingredients.
  7. Serve immediately or chill for later use.

Notes

  • You can substitute goat cheese for feta if you prefer a creamier texture.
  • Toast your nuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the salad.
  • This salad holds up well for meal prepping; store the dressing separately and add it just before serving.

Nutrition

Find it online: https://whiskdaily.com/sweet-potato-salad-recipe/