30-Minute Roasted Sweet Potato Salad
A vibrant, hearty salad featuring roasted sweet potatoes, tangy pomegranate seeds, and creamy feta cheese, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound)
- 1 cup pomegranate seeds
- 2 cups baby spinach or mixed greens
- ⅓ cup feta cheese (crumbled)
- ¼ cup walnuts or pecans (chopped)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the sweet potatoes by peeling and chopping them into 1-inch cubes. Toss with 1 tablespoon of olive oil, salt, and pepper.
- Roast the sweet potatoes in a single layer on a baking sheet for 20-25 minutes, flipping halfway through, until golden brown and fork-tender.
- Prepare the dressing by whisking together the remaining olive oil, apple cider vinegar, and additional salt and pepper in a small bowl.
- Assemble the salad by mixing together the baby spinach or mixed greens with the roasted sweet potatoes, pomegranate seeds, feta cheese, and chopped walnuts in a large bowl.
- Dress the salad by drizzling your dressing over it and gently tossing to combine.
- Serve and enjoy your delicious roasted sweet potato salad warm!
Notes
You can roast the sweet potatoes ahead of time and store them in the fridge for up to three days. Consider adding grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: sweet potato salad, fall recipe, roasted vegetables, healthy salad