Description
Roasted Sweet Potato and Feta Salad with Maple Drizzle is a vibrant, seasonal salad packed with warm sweet potatoes, salty feta, tart cranberries, and toasted nuts, all tied together with a sweet and tangy maple-Dijon vinaigrette.
Ingredients
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans or walnuts
• 2 cups mixed greens or baby spinach
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste (for dressing)
Instructions
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, cinnamon, salt, and pepper.
2. Spread sweet potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
3. While the sweet potatoes roast, toast nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
4. In a small bowl, whisk together dressing ingredients until fully emulsified.
5. Layer mixed greens on a large platter or bowl. Top with roasted sweet potatoes, crumbled feta, dried cranberries, and toasted nuts.
6. Drizzle maple-Dijon vinaigrette over salad just before serving.
Notes
– Goat cheese can be used in place of feta for a tangier flavor.
– Pumpkin seeds are a great nut-free alternative.
– Keep dressing and greens separate if making ahead to avoid sogginess.
– Store leftovers in airtight containers for up to 3 days.
– This salad is delicious served warm or chilled.
- Prep Time: 10
- Cook Time: 30
- Method: Roasting
- Cuisine: American