This Sweet Potato Greek Salad is a colorful mix of roasted sweet potatoes, fresh veggies, and creamy feta cheese. It’s healthy, filling, and perfect for any meal!
I love how the sweetness of the potatoes pairs with the salty feta. It makes my taste buds do a happy dance! You can enjoy it warm or cold, but I like it fresh out of the fridge! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: They are the star of this salad, adding a subtle sweetness. I find that roasting them really brings out their natural flavor. If you don’t have sweet potatoes, regular potatoes or butternut squash can work as alternatives.
Kale or Mixed Greens: Kale holds up well in salads, but you can also use spinach or arugula for a lighter touch. I prefer mixed greens for a variety of flavors and textures. Just make sure whatever greens you choose are fresh!
Feta Cheese: This brings a creamy and tangy aspect to the dish. If you’re vegan or dairy-free, try using crumbled tofu or a nut-based cheese. It won’t be exactly the same, but it’ll still add a nice flavor.
Kalamata Olives: They add a briny taste that fits well with the sweetness of the potatoes. If you don’t have them, green olives can be a substitute, or you can leave them out if olives aren’t your thing.
How Can I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can feel tricky, but it’s pretty straightforward. Here’s a simple guide:
- **Cut Evenly**: Aim for uniform slices to ensure even cooking. About 1/4-inch thick is great.
- **Season Well**: Toss them with olive oil, oregano, salt, and pepper to add flavor.
- **Use Parchment Paper**: This helps them roast without sticking to the pan and makes cleanup easier.
- **Don’t Crowd the Pan**: Space them out for nice caramelization. If they’re too close, they might steam instead of roast.
- **Flip Halfway**: This promotes even cooking and a good caramelized texture.
Following these tips will help you get the delicious, slightly crispy edges that make sweet potatoes amazing!
Sweet Potato Greek Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 4 cups chopped kale or mixed greens
- 1 cup diced cucumber
- 1/4 cup thinly sliced red onion
- 1/2 cup kalamata olives, pitted and halved
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped walnuts or pecans (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This Sweet Potato Greek Salad takes about 15 minutes to prepare, plus an additional 20-25 minutes for roasting the sweet potatoes. If you choose to chill the salad before serving, add another 20 minutes. Altogether, you’re looking at around 35-60 minutes for a delicious and satisfying salad!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to make clean-up easier and to help the sweet potatoes not stick.
2. Toss the Sweet Potatoes:
In a mixing bowl, combine the sliced sweet potatoes, olive oil, dried oregano, salt, and black pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and spices.
3. Roast the Sweet Potatoes:
Spread the sweet potato slices on the lined baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes, making sure to flip them halfway through. You want them to become tender and caramelized on the edges. Once they’re done, take them out and allow them to cool slightly.
4. Make the Dressing:
While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Set this aside for later.
5. Mix the Salad Ingredients:
In a large salad bowl, add the chopped kale or mixed greens, diced cucumber, thinly sliced red onion, kalamata olives, and optional toasted nuts (if using). Give it a gentle toss.
6. Combine Everything:
Add the roasted sweet potatoes to the salad bowl. Then, pour the dressing over the salad. Toss everything together gently to ensure all ingredients are coated and combined.
7. Garnish and Serve:
Sprinkle the crumbled feta cheese on top for a delightful finish. You can serve the salad right away, or for an even fresher taste, chill it in the refrigerator for about 20 minutes.
Enjoy your fresh and vibrant Sweet Potato Greek Salad! It’s perfect as a side dish or a light meal all on its own. Happy Eating! 🥗
Can I Use Different Greens for This Salad?
Absolutely! While kale is sturdy and nutritious, you can use any greens you prefer, like spinach, arugula, or even a spring mix. Just make sure whatever greens you choose are fresh!
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If you think you’ll have leftovers, it’s best to keep the dressing separate until you’re ready to eat to maintain the crispness of the greens.
Can I Make the Dressing Ahead of Time?
Yes, you can prepare the dressing a day in advance! Just store it in the fridge in a sealed container. Give it a good shake or whisk before using, as it may separate while sitting.
What If I Don’t Like Feta Cheese?
No problem! If feta isn’t your thing, feel free to leave it out. You can also substitute it with a vegan cheese alternative or add a scoop of hummus for creaminess without the cheese.
