Sweet Potato Feta Salad

Sweet potato feta salad makes a perfect fall lunch or side dish for your Thanksgiving meal. Spiced, roasted sweet potatoes are tossed with kale, crumbled feta, and pepitas in a simple honey mustard dressing.

Prep Time 15

Cook Time 35

Total Time 50

Servings salads

Author Heather

Ingredients

Roasted potatoes:

1.5 pounds sweet potatoes
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon pepper

Salad ingredients:

8 ounces curly kale
1 small red onion thin sliced
4 ounces feta cheese crumbled
½ cup roasted pepitas or pecans

Honey mustard dressing:

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon honey
¼ teaspoon salt
⅛ teaspoon pepper

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper, or lightly grease, and set aside.
Cube sweet potatoes into small, bite size pieces and place into a large bowl. Top with olive oil, salt, paprika, garlic powder, chili powder, and pepper. Toss until evenly coated.
Pour out onto prepared baking sheet and spread into a single layer. Bake for about 35 minutes, or until potatoes can easily be pierced through with a fork.
Meanwhile, remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl.
Massage kale leaves for one minute. Lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender. Add onion, feta, and pepitas.
In a small bowl, whisk to combine dressing ingredients: oil, apple cider vinegar, dijon mustard, honey, salt, and pepper.
When potatoes are ready, add to salad ingredients and top with dressing, tossing to evenly coat. Serve warm.

Notes

Serving tips: Sweet potato salad can be served warm or chilled.
Storage: Leftover potatoes will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Dressed salad will keep for about 1 day in the refrigerator, and is best served immediately once dressed.
To make ahead: Store dressing and roasted potatoes separately from your salad. Toss to combine just before serving.

Nutrition