This Sweet Potato Greek Salad is a fun twist on the classic! It’s loaded with roasted sweet potatoes, fresh veggies, and tangy feta cheese that makes every bite a joy.
Plus, who can resist that vibrant mix of colors? I love to enjoy it chilled during warm days or as a tasty side with dinner. It’s good for your taste buds and makes you feel great!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, offering natural sweetness and a creamy texture. If you’re out of sweet potatoes, butternut squash or even regular potatoes can work in a pinch. Just remember they won’t be as sweet!
Olive Oil: This adds richness to the roasted sweet potatoes. If you’re looking for a lighter option, avocado oil is a great substitute that has a mild flavor and high smoke point.
Kalamata Olives: They bring a nice briny flavor. If you can’t find them, green olives or any other type of pitted olive would work, adding a slightly different taste.
Feta Cheese: Feta adds a creamy, salty dimension to the salad. If you want a dairy-free option, try crumbled tofu with a dash of salt or nutritional yeast for a cheese-like taste.
Red Onion: Use red onion for its sharp flavor and color. If it feels too strong, soak the slices in cold water for about 10 minutes to mellow the taste. You can also substitute with green onions.
How Can I Make Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes can be simple, but a few tips can elevate their flavor. Here’s how to get them perfectly tender and caramelized:
- Cut them into evenly sized cubes so they cook at the same rate.
- Toss the cubes with oil and seasoning before roasting to ensure they’re well coated.
- Use a baking sheet lined with parchment to help them brown without sticking.
- Don’t crowd the pan! Give them space to roast evenly and get those nice charred bits.
Keep an eye on them towards the end of cooking to avoid burning, and enjoy the delicious aroma that fills your kitchen! Let them cool slightly before adding to your salad for the best texture.
Sweet Potato Greek Salad
Ingredients You’ll Need:
For The Salad:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil (plus extra for roasting)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup kale or spinach, chopped
- 1/2 cucumber, diced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
For The Dressing:
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced (optional)
How Much Time Will You Need?
This delicious Sweet Potato Greek Salad will take you about 10 minutes to prepare and around 30 minutes to roast the sweet potatoes. Altogether, you’re looking at about 40 minutes from start to finish. It’s a great dish to enjoy fresh, and it also stores well for leftovers!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, dried oregano, garlic powder, and sprinkle in salt and black pepper to your taste. Spread them out in a single layer on a baking sheet for even roasting.
2. Roasting the Sweet Potatoes:
Roast the sweet potatoes in the oven for about 25-30 minutes, or until they are tender and have a little char. Make sure to turn them once halfway through cooking for the best results. Once they’re done, take them out of the oven and let them cool for a few minutes.
3. Preparing the Fresh Ingredients:
While the sweet potatoes are roasting, it’s time to prep the rest of your salad! Chop the kale or spinach into bite-sized pieces, dice the cucumber, cut the Kalamata olives in half, slice the red onion thinly, and crumble the feta cheese. All set? Great!
4. Making the Dressing:
In a small bowl, whisk together the red wine vinegar, honey (or maple syrup), Dijon mustard, and minced garlic (if you opted to include it). Add a pinch of salt and pepper to taste. This will add a lovely tang to your salad!
5. Combining Everything:
In a large bowl, mix the roasted sweet potatoes with the chopped greens, diced cucumber, olives, and half of the sliced red onion. Drizzle the dressing over everything and toss gently to combine. This is where all the flavors marry together nicely!
6. Finishing Touches:
Garnish your beautiful salad with the crumbled feta and the remaining red onion slices on top. It’s looking good!
7. Serve and Enjoy:
You can serve your Sweet Potato Greek Salad right away, or for even more flavor, refrigerate it for 30 minutes before serving. It’s a great dish to have on its own, or as a delightful side. Enjoy every bite!
Can I Use Different Greens in This Salad?
Absolutely! While kale and spinach are great options, you could also use arugula, mixed greens, or even romaine lettuce. Choose what you enjoy or have on hand!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier when you enjoy it again!
Can I Prepare This Salad in Advance?
Yes, you can! You can roast the sweet potatoes and prepare the dressing a day ahead. Keep the salad ingredients separate until you’re ready to assemble to maintain freshness.
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute with apple cider vinegar or white wine vinegar. Each will add a slightly different flavor, but they will still work well in the dressing!
