Description
A warm and vibrant salad of caramelized roasted sweet potatoes, crisp mixed greens, tangy feta, toasted walnuts, and chewy dried cranberries, finished with a bright honey-lemon Dijon dressing. Hearty enough for a main, fresh enough for a side.
Ingredients
- Sweet Potatoes: 2 large, peeled and cubed
- Olive Oil: 3 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Mixed Greens: 4 cups
- Red Onion: 1/2 medium, thinly sliced
- Feta Cheese: 1/2 cup, crumbled
- Walnuts: 1/3 cup, toasted
- Dried Cranberries: 1/4 cup
- Lemon Juice: 2 tablespoons
- Honey: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Olive Oil for Dressing: 2 tablespoons (additional)
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a large bowl toss the cubed sweet potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.
- Assemble the Dish: Roast the sweet potatoes for 25 to 30 minutes, flipping once halfway through, until edges are golden and potatoes are tender.
- Cook to Perfection: While potatoes roast, whisk together 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 2 tablespoons olive oil in a small bowl. Taste and adjust with a pinch of salt or extra honey if needed.
- Finishing Touches: In a large serving bowl combine 4 cups mixed greens, 1/2 medium thinly sliced red onion, 1/4 cup dried cranberries, 1/3 cup toasted walnuts, and 1/2 cup crumbled feta. Add the warm roasted sweet potatoes and drizzle the dressing over the salad. Toss gently to combine.
- Serve and Enjoy: Transfer to plates or a wide shallow bowl and serve slightly warm for best texture. Garnish with extra toasted walnuts or a squeeze of lemon if desired.
Notes
- Roast at high temperature to get caramelized edges on the sweet potatoes.
- Do not overcrowd the baking sheet, spread in a single layer for even roasting.
- Add the greens just before serving to prevent wilting.
- Make the dressing ahead and store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 290
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: roasted sweet potato salad, autumn salad, sweet potato salad, feta and walnut salad, healthy roasted vegetables