Description
Roasted sweet potato cubes caramelize to golden perfection, tossed with peppery greens, crunchy pecans, and creamy feta. A zesty honey-lemon dressing balances sweet and tangy flavors in this vibrant side salad.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 1/4 small red onion thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl toss diced sweet potatoes with 2 tablespoons olive oil 1 tablespoon honey ground cumin salt and pepper.
- Arrange sweet potatoes on a baking sheet and roast for 25 minutes stirring halfway until golden and tender.
- In a small bowl whisk together remaining 1 tablespoon olive oil 1 tablespoon honey and lemon juice to make a dressing.
- In a large bowl combine salad greens roasted sweet potatoes feta pecans and red onion.
- Pour dressing over salad and toss gently to coat.
- Sprinkle chopped parsley on top and serve immediately.
Notes
- You can replace pecans with walnuts for a different crunch
- Add grilled chicken or chickpeas for extra protein
- For a vegan option substitute agave syrup for honey and omit feta
- Salad is best served fresh but sweet potatoes can be roasted a day ahead