Sweet Potato, Spring Onion & Feta Salad
This sweet potato salad is a colorful and flavorful dish that is perfect for any occasion. The roasted sweet potatoes are tossed in a delicious dressing made with extra-virgin olive oil, honey, and white wine vinegar, giving it a perfect balance of sweet and tangy flavors. Topped with crumbled feta cheese, toasted pine nuts, spring onions, and fresh parsley, this salad is not only visually appealing but also a true crowd-pleaser. Enjoy this vibrant and satisfying dish as a side or a main course.
— Constant Cookbook
Ingredients
- 2kg sweet potatoes , peeled and cut into large chunks
- 1 tbsp olive oil
- 140g feta cheese , roughly crumbled
- 50g toasted pine nuts
- 4 spring onions , finely chopped
- ½ small bunch parsley , chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp clear honey
- 5 tbsp white wine vinegar
Instructions
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
- Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 6 - 8
Nutrition
- Calories: 360 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.9 milligram of sodium
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