Mediterranean Sweet Potato and Feta Salad

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Category: lunch

Yield: 4 servings

Calories/serving: 400

Preparation time: 45 minutes

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  • 2 sweet potato, cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1 red onion, thinly sliced
  • 1 cup cherry tomatos, halved
  • 1/2 cup pinenuts
  • 4 cups romaine lettuce, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup scallions, sliced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon honey


Preheat the oven to 400°F.

In a bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, paprika, ground cumin, salt, and black pepper until evenly coated.

Spread the seasoned sweet potatoes on a baking sheet in a single layer.

Roast in the preheated oven for 25 minutes or until tender and slightly caramelized, stirring halfway through the cooking time.

While the sweet potatoes are roasting, prepare the salad dressing by whisking together balsamic vinegar, 3 tablespoons olive oil, and honey in a small bowl. Set aside.

In another bowl, combine the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, sliced scallions, and crumbled feta cheese.

Once the sweet potatoes are roasted, let them cool for a few minutes, then add them to the salad bowl.

Toast the pine nuts in a dry pan over medium heat for 3-4 minutes, or until golden and fragrant. Watch them closely to prevent burning.

Add the toasted pine nuts to the salad.

Drizzle the salad with the prepared dressing and gently toss to combine all the ingredients.

Serve the Mediterranean Sweet Potato and Feta Salad immediately.


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