Simple Roasted Sweet Potato, Spinach and Feta Salad
This very simple roasted sweet potato, spinach and feta salad is so deliciously simple to make. It is a lovely healthy option to have for lunch or dinner. It is also a great meal to make ahead of time and then you can simply just throw it together in a flash.
I made this beautiful salad at our Christmas function last year and it was very well loved and delicious. You can whip this salad up ahead of time and just bring all the components together at the last minute.
I roasted the sweet potatoes the day before and stored them in a plastic container once they had cooled. You can also chop up the red onion in advance if you are making this salad for an occasion. The rest of the ingredients can also be made ahead of time.
What you will need
- 2 sweet potatoes, I used the orange ones
- 1 bag fresh spinach
- 1 packet feta, diced
- 2 tbsp sunflower seeds
- 1 medium sized red onion, diced
- 1 small cucumber, diced
- 4 tbsp white vinegar (for the red onion pickle)
- 1 tsp sugar (for the vinegar brine)
- salt and pepper to taste
Instructions
- Drizzle diced sweet potato with oil of choice, and season with salt and pepper.
- Bake at 180°C until just tender.
- Cool down and pop into a container until ready to assemble the salad.
- For the pickle, combine the white vinegar and sugar together in a bowl. Add in the onion and stir to combine. Set aside for up to 1 hour. When it comes time to assembling the salad, drain the excess liquid so you are left with just the pickled onion.
- Layer all ingredients onto your preferred serving platter.
- You can add whatever dressing you like. I drizzled a little sunflower oil, but olive oil would work well too.
Other links and recipes
This salad goes well with The Best Green Beans with Crispy Bacon
Also lovely with These Easy Smashed Potatoes with garlic and Herb Butter
I have a video that shows you how I made this beautiful salad 3-course Christmas menu for under $120 (Part ONE)
Simple Roasted Sweet Potato, Spinach and Feta Salad
Ingredients
- 2 sweet potatoes I used the orange ones
- 1 bag fresh spinach
- 1 packet feta diced
- 2 tbsp sunflower seeds
- 1 medium red onion diced
- 1 small cucumber diced
- 4 tbsp white vinegar for the red onion pickle
- 1 tsp sugar for the vinegar brine
- salt and pepper to taste
Instructions
- Drizzle diced sweet potato with oil of choice, and season with salt and pepper.
- Bake at 180°C until just tender.
- Cool down and pop into a container until ready to assemble the salad.
- For the pickle, combine the white vinegar and sugar together in a bowl. Add in the onion and stir to combine. Set aside for up to 1 hour. When it comes time to assembling the salad, drain the excess liquid so you are left with just the pickled onion.
- Layer all ingredients onto your preferred serving platter.
- You can add whatever dressing you like. I drizzled a little sunflower oil but olive oil would work well too.
