Roasted Sweet Potato Salad with Feta
I adapted this recipe from one I found on Allrecipes. Specifically:
- Removed the watercress because I don’t like them
- Substituted walnuts instead of cashews
- Removed the cilantro (I like cilantro, but a few people I often eat with have the gene that makes cilantro taste like soap)
- Reduced the amount of dressing in half (in my opinion it didn’t need all of it)
Pretty happy with this. Simple to make, more filling that most salads, tasty, and vegetarian.
|Sweet potatoes, peeled & cubed||2 cups|
|Olive oil||2 tbsp|
|Cumin seeds||2 tsp|
|Feta cheese, cubed or crumbled||6 oz|
|Salt & Pepper||To taste|
|Olive oil, extra virgin||1 tbsp|
|Balsamic vinegar||1 tbsp|
|Salt & Pepper||To taste2|
- Pre-heat oven to 350F
- Peel and cube the sweet potatoes. In a roasting pan, put the sweet potatoes, olive oil, and cumin seeds. Add salt & pepper (2-3 grinds on the salt and pepper mills was enough for me). Mix together to evenly coat the sweet potato cubes.
- Put the roasting pan into the oven for 45 minutes. Stir once at the half-way point.
- Put the walnuts in an oven-safe pan or dish. With 15 minutes remaining on the timer for the sweet potatoes, put the dish in the lower rack in the oven. Pull out after 10-15 minutes (I did 15), or the desired fragrance.
- Combine the spinach, arugula, and cilantro together to prepare for the dressing. To make things easier for yourself, combine it in a container with a sealable lid.
- Make the dressing by combining the olive oil, balsamic vinegar, sugar, salt, and pepper together into a small cup. Stir vigorously.
- Pour the dressing over the greens, seal the container, and slightly shake to coat all of the greens. Begin plating your salad.
- Put the crumbled or cubed feta cheese on top of your salad. As they become available, put the sweet potato and roasted walnuts as well.