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Vegetarian, Busy evenings

Roasted sweet potato salad with spinach and feta

This is a roasted sweet potato salad with baby spinach and feta, for 4 people, ready in 40 minutes, very easy to make, for about €2.20 per serving. The key is tossing the spinach with the sweet potato while it's still warm, so the leaves wilt slightly without turning soggy.

Cubes of roasted sweet potato, baby spinach, feta, and toasted seeds, a salad that's sweet and crunchy at once.

Roasted sweet potato salad with spinach and feta
Total time
40 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
410 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This salad plays on contrasts, the sweet softness of roasted sweet potato against the crunch of toasted pumpkin seeds, the saltiness of crumbled feta, and the freshness of baby spinach. Red onion marinated in lemon juice adds a tangy note that wakes everything up without taking over. Smoked paprika gives the roasted cubes real character, a warm aroma that feels like fall.

It's the kind of dish to make on a weeknight when you want something light that still tastes good, or on a lazy Sunday when you want a colorful plate without much effort. It works just as well on its own as a full meal or alongside grilled meat if you're having people over.

The ingredients

4 people

Fruits and vegetables

  • Sweet potatoes 800 g
  • Baby spinach 150 g
  • Red onion 1
  • Lemon 1

Dairy

  • Feta 200 g

Pantry

  • Pumpkin seedsoften in the pantry 40 g
  • Olive oiloften in the pantry 5 tbsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 210°C. Cut the sweet potatoes into cubes and toss them with oil, paprika, salt, and pepper.

    Keep the skin on, it gets crispy and adds fiber.

  2. Spread the cubes on a baking sheet and roast them. 25 min

    Don't crowd the pan, sweet potato caramelizes better when it has room.

  3. Toast the pumpkin seeds in a dry skillet until they start to pop. 3 min

    Watch them closely, they go from toasted to burnt in seconds.

  4. Make the dressing with lemon juice, olive oil, and thinly sliced red onion.

    The onion marinated in lemon turns mild and pink.

  5. Toss the spinach with the warm sweet potato, crumbled feta, and seeds, then season.

    The warm sweet potato slightly wilts the spinach, which tastes great.

Our tips to get it right

  • Let the sweet potato cool for a few minutes before mixing it with the spinach, otherwise the heat wilts the leaves too fast and the salad loses its crunch.
  • Crumble the feta by hand instead of cutting it, the uneven pieces hold the dressing better.
  • Make the lemon marinated onion first, it needs at least ten minutes to lose its sharp bite.

The variations

  • Swap the feta for crumbled fresh goat cheese for a creamier texture.
  • For a dairy free version, skip the feta and add roasted chickpeas along with the sweet potato.
  • For a quicker version, use pre steamed sweet potato cubes and finish them under the broiler for a few minutes.

What to serve it with

  • Warm pita bread
  • Homemade hummus
  • Cold lemon water

Storage

Keep the components separate in the fridge if you can, the roasted sweet potato and dressing in a sealed container, for up to 2 days. Toss with fresh spinach just before serving so the leaves don't wilt too much. This salad doesn't freeze well because of the spinach and feta.

Questions about this dish

Can you make this salad ahead of time?

You can roast the sweet potato and make the dressing the day before. Keep the spinach separate and toss everything together right before serving to keep the salad crunchy.

What cheese can I use instead of feta?

Crumbled fresh goat cheese or a mild sheep's milk cheese both work well. Pick a cheese that crumbles easily to keep the same texture.

Can I swap the spinach for another green?

Yes, arugula or young lamb's lettuce bring a different but equally good flavor. Avoid leaves that are too firm, since they won't wilt from the warm sweet potato.

How do I turn this into a more filling meal?

Add roasted chickpeas alongside the sweet potato, or some grilled chicken. A soft boiled egg on top also works really well.

How long does it take to make a roasted sweet potato salad with spinach and feta?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a roasted sweet potato salad with spinach and feta?

About 410 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted sweet potato salad with spinach and feta cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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