Roasted Sweet Potato and Feta Salad recipes - Glutenfree
Author: Esther Matyas
This roasted sweet potato and feta salad is an easy, healthy jumble of roasted sweet potatoes and onions, tangy feta cheese, spinach, and a simple red wine and Dijon vinaigrette. By the time sweet potato roasts in oven, you can assemble the rest of salad.
Sweet Potato Salad
We love this salad warm, straight from the oven. But it's also very good at room temperature one (two or three) days later.
Total time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Total time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 3 large sweet potatoes, peeled and cubed (about 2 lb.)
- 1 small red onion, thinly sliced into half moons
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 c. dried cranberries
- 1/2 c. crumbled feta
- 1/4 c. freshly chopped parsley
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 c. extra-virgin olive oil
How to cook:
- Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
- Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
- Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
- Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
Tags:
Roasted Sweet Potato and Feta Salad
This roasted sweet potato and feta salad is an easy, healthy jumble of roasted sweet potatoes and onions, tangy feta cheese, spinach, and a simple red wine and Dijon vinaigrette. So not one of those boring New Year's resolutions you have to force yourself to eat.
Provided by: P. Allen Smith
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Provided by: P. Allen Smith
Total time: 75 minutes
Cook time: 65 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 4 pounds sweet potatoes (peeled and cut into 1/2-inch (12-mm) dice)
- 2 red onions (each cut into 8 wedges)
- 1/4 cup olive oil
- 1 to 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 3/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 pound baby spinach (rinsed thoroughly and patted dry)
- 6 ounces feta cheese (diced or crumbled)
Nutrition:
- Serving Size: 1 portion
- Calories: 524 kcal
- Carbohydrate: 53 g
- Protein: 9 g
- Fat: 32 g
- Saturated Fat: 7 g
- Cholesterol: 19 mg
- Sodium: 1033 mg
- Fiber: 9 g
- Sugar: 13 g
- Unsaturated Fat: 24 g
- Roast the sweet potatoes
- Preheat the oven to 350°F (176°C).
- Place the sweet potatoes and red onions on a rimmed baking sheet, drizzle with the olive oil, season with salt and pepper, and gently toss to coat everything well, being careful to keep the onion wedges intact. Arrangee the vegetables in a single layer and roast for 30 minutes.
- Turn the vegetables and continue to roast for 30 more minutes. The onions should be blissfully soft and caramelized and the sweet potatoes should be tender with tinges of brown at the edges.
- Make the honey dressing
- While the vegetables are roasting, combine the red wine vinegar, Dijon mustard, honey, olive oil, salt and pepper in a blender or food processor and process until combined.
- Prepare the roasted sweet potato and feta salad
- Arrange the spinach in a shallow bowl or on a platter and scatter the warm onions and sweet potatoes over it. (If the spinach wilts a bit, all the better!) Drizzle with the dressing. Scatter the feta over the top. Grind some pepper over the salad and serve immediately. (If you don't think you'll consume all of it at once, don't assemble all the parts and store them separately.)
Roasted Sweet Potato Chickpea Feta Salad
Roasted Sweet Potato Chickpea Feta Salad with roasted sweet and smoky sweet potatoes and seasoned chickpeas and feta, coated in a tangy lemon-herb dressing. This vegetarian salad makes a great side for grilled/roasted meat main-course. It is also a good filling lunch. Gluten Free, Vegetarian, Protein-Packed, Vitamin-Packed. Above all, delicious! Flavorful where every bite has smoothing delicious to offer. Let's give it try!My favorite about this salad is that it is so easy to put together. By the time sweet potato roasts in oven, you can assemble the rest of salad. Once sweet potatoes are ready, add to salad and serve. Really, it is That simple! Worth a mention that this Chickpea Salad is also all-season salad. Enjoy any time of year! If you prefer, grill sweet potatoes or pan-roast instead of roasting sweet potato in the oven.Chickpeas are staple in our home. You can tell that from number of recipes I have on blog. :) I'm always thinking about news ways to eat chickpeas. Chickpea goes great with curries, stews and is perfect to fold in salads. Life Update: Last few months have been crazy-busy for me. I had to clear few exams for my day job. This one addition to my routine disrupted everything else. I could not attend to blog, had no time to even think about a new recipe. I passed the exam.. (yeah!) But really.. missed sharing update on blog.Now that I'm back, I wanted to share the salad I ate many a times in past two months. This salad had been regular on our lunch/dinner table for two simple reasons; needs very less time to prepare. it is hearty and delicious.Worth a mention that you can make it ahead and serve as hearty-side any time.Worked perfectly for me because as I wanted to spend any minute I could save on exam preparation. :-) I hope this delicious salad will make to your lunch box and dinner table as well! It is a pantry-friendly salad. If you like sweet potatoes and chickpeas, you can actually enjoy this salad on side tonight with your favorite main-course.Stay safe and keep smiling. -Savita
Provided by: Savita
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 items
Cuisine: Mediterranean
Number of ingredients: 15
Provided by: Savita
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 items
Cuisine: Mediterranean
Number of ingredients: 15
Ingredients:
- 4 Cup Chickpeas, 2 of 15.5 oz can of cooked chickpeas, drained and rinsed
- 1 lbs Sweet Potato, about 2-3 medium Red Garnet Sweet Potatoes
- 1 Cup Feta Cheese, crumbled
- 1 Cup Green Onion, thin sliced, white and green
- 2 tbsp Pickled Jalapeno, small chopped, See Note 2
- 1 Cup Fresh Herbs, 1/2 Parsley, 1/2 Basil, fresh leaves, rough chopped
- 1 tsp Paprika, medium paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 Cup Lemon, juice
- 1/2 Cup Olive Oil, divided
- 2 tsp Cumin Powder, preferably toasted and ground
- 1 tbsp Garlic, 3-4 cloves of garlic, minced
- 1/2 tsp Oregano, dried
- 1 tsp Salt and Black Pepper, half and half
Nutrition:
- Calories: 473 calories
- Preheat Oven
- Preheat oven to 425 degrees Fahrenheit. Spray a large baking sheet (sheet pan) with cooking oil spray. Set aside.
- Prepare Sweet Potato
- Clean and scrub sweet potato. Slice into 1/2 inch half-moon slices. In a large bowl, add half of olive oil, salt, garlic powder and paprika. Mix well. Add sliced sweet potato into the bowl. Massage potatoes in oil-paprika mixture. Spread the potatoes on baking sheet (for even cooking spread sweet potatoes as evenly as possible)
- Roast Sweet Potato in pre-heated oven for 15-20 minutes or until potatoes are tender and slightly blistered. (Use a wide spatula to turn potatoes upside down half-way through cooking.)
- Prepare Chickpea Salad
- While Sweet Potatoes roast, in a large mixing bowl, add dressing ingredients and whisk well to emulsify oil and citrus. Add in drained and rinsed chickpeas, chopped scallion, jalapeno, parsley, and basil. Toss to coat chickpeas in the dressing sitting at the bottom of the pan. Taste and adjust salt and lemon juice. Top with Feta cheese. Refrigerate until ready to serve.
- Assemble Salad and Serve
- Once sweet potatoes are roasted, let stand for 5 minutes before mixing into the chickpea salad. Gently toss. Garnish with more scallion and parsley. Serve and enjoy.
Sweet Potato Salad
This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.
Provided by: Jeanine Donofrio
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
Provided by: Jeanine Donofrio
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 2 Roasted Sweet Potatoes ((cubes))
- 1 recipe Tahini Dressing ((makes a bit extra))
- 4 cups arugula
- ⅓ cup crumbled feta
- 1 avocado (sliced)
- Lemon wedge (for squeezing)
- 3 tablespoons toasted pepitas
- Sea salt and freshly ground black pepper
How to cook:
- Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
- Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
