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- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste - 1 cup fresh spinach leaves, rinsed and dried - ½ cup cherry tomatoes, halved - ¼ cup red onion, thinly sliced - ⅓ cup feta cheese, crumbled - ¼ cup pecans, roughly chopped - 2 tablespoons balsamic vinegar - 1 tablespoon honey When I make this roasted sweet potato salad, I love how simple the ingredients are. You start with sweet potatoes. They are sweet, creamy, and packed with nutrients. The olive oil adds a nice richness. Smoked paprika gives a warm, smoky flavor. Garlic powder adds depth, while salt and pepper enhance everything. Next, fresh spinach brings a burst of green. Cherry tomatoes add a juicy pop. The red onion gives a nice crunch and a bit of bite. Feta cheese brings creaminess and tang. Pecans add a wonderful crunch and nutty flavor. Finally, balsamic vinegar and honey create a sweet and tangy dressing. - Additional toppings for flavor - Substitute ingredients for dietary preferences You can get creative with toppings. Add more nuts or seeds for extra crunch. You can swap feta for avocado if you prefer. The options are endless! - Baking sheet and parchment paper - Large mixing bowl - Small whisk or bowl for dressing Having the right tools makes cooking easier. A baking sheet lined with parchment paper helps with clean-up. A mixing bowl allows you to toss everything together easily. A small whisk or bowl helps you mix the dressing well. For the full recipe, check out the guide to see how to combine these ingredients into a delicious dish! To start, preheat your oven to 400°F (200°C). This step warms the oven for perfect roasting. Next, take your sweet potatoes. Peel them and cut them into 1-inch cubes. This size helps them cook evenly and get that nice caramelization. In a large bowl, add your sweet potato cubes. Drizzle in one tablespoon of extra virgin olive oil. Then, sprinkle in one teaspoon of smoked paprika and one teaspoon of garlic powder. Add sea salt and freshly cracked black pepper to taste. Toss everything together until the sweet potatoes are well coated. Now, spread the sweet potatoes on a baking sheet lined with parchment paper. Make sure they are in a single layer. This helps them cook evenly. Roast them in the oven for about 25 to 30 minutes. Turn them halfway through to help them brown nicely. You want them to be fork-tender and golden. While the sweet potatoes roast, prepare your salad base. In a large bowl, mix one cup of fresh spinach leaves, half a cup of halved cherry tomatoes, a quarter cup of thinly sliced red onion, and a third cup of crumbled feta cheese. Add a quarter cup of roughly chopped pecans for crunch. Gently combine these ingredients. Next, let’s make the dressing. In a small bowl, whisk together two tablespoons of balsamic vinegar and one tablespoon of honey. This dressing adds a sweet and tangy flavor to your salad. When the sweet potatoes finish roasting, let them cool for about five minutes. Then, add them to your salad mixture. Drizzle the balsamic dressing over everything and toss gently. Taste your salad and adjust the seasoning as needed with more salt and pepper. For the full recipe, refer to the complete guide provided. Enjoy every bite of this delicious roasted sweet potato salad! To ensure even cooking of sweet potatoes, cut them into uniform 1-inch cubes. This helps them roast at the same rate. Spread them out on the baking sheet. Avoid overcrowding, as this can cause them to steam instead of roast. For seasoning, use extra virgin olive oil, smoked paprika, and garlic powder. This combo adds rich flavor. Don't forget to season with sea salt and black pepper for a taste boost. Toss them well to coat before roasting. This salad pairs well with grilled chicken or fish for a full meal. You can also serve it with warm quinoa or rice for extra texture. For a lighter option, enjoy it with a side of soup. To get creative, try serving it in jars for a picnic or potluck. This makes it easy to share and looks great! For an attractive display, use a large, colorful bowl. This draws the eye and makes the dish pop. Top the salad with extra pecans and crumbled feta for added texture. Garnish with fresh herbs like parsley or cilantro. This adds a splash of color and freshness. Drizzle a bit more balsamic vinegar on top just before serving for extra flavor. {{image_4}} You can switch sweet potatoes with other root veggies. Try using butternut squash or carrots when they are in season. Both options add unique flavors. For nuts, consider walnuts or almonds. They both give a nice crunch and taste. For greens, kale is a great choice. It holds up well and brings a hearty feel. You can also mix in arugula for a peppery bite. If you want to change the dressing, go for a tahini sauce. It adds a creamy texture and nutty flavor. You can also make a lemon vinaigrette. Just mix lemon juice, olive oil, and a bit of mustard. This gives a bright and zesty taste. Experimenting with different vinegars is easy too. Apple cider vinegar can add a sweet twist, while red wine vinegar gives it a sharper taste. You can sweeten your dressing with agave syrup instead of honey for a vegan option. To make this salad vegan, skip the feta cheese and use a plant-based cheese. You can also replace honey with maple syrup. For a gluten-free version, all the ingredients work well. To boost protein, add chickpeas or black beans. They make the salad heartier and more filling. You can also sprinkle hemp seeds on top for extra protein and a nice crunch. For more details, see the Full Recipe. To keep your roasted sweet potato salad fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. This helps maintain the salad's taste and texture. I recommend keeping the sweet potatoes separate from the greens if possible. This way, the greens stay crisp and do not wilt. When reheating, treat the roasted sweet potatoes and salad greens differently. Heat sweet potatoes in the oven or microwave until warm. This keeps them soft and flavorful. For the greens, enjoy them cold for the best taste. If you must heat them, do it briefly to avoid sogginess. Your roasted sweet potato salad can last up to three days in the fridge. Always check for signs of spoilage. Look for off smells, slimy greens, or mold. If you notice any of these, toss it out. Enjoy your salad while it’s still fresh! Yes, you can add other roasted vegetables. Try carrots, bell peppers, or zucchini. These veggies add color and taste. They also mix well with sweet potatoes. Roasting brings out their natural sweetness. Just cut them into similar sizes for even cooking. To make this salad vegan, swap out the feta cheese. Use avocado or a vegan cheese instead. For honey, replace it with maple syrup or agave nectar. These changes keep the flavor rich and sweet without using animal products. This salad pairs well with grilled chicken or fish. You can also serve it with a hearty soup. A slice of crusty bread makes a great side too. For a light meal, enjoy it with a fruit salad or yogurt. To prep this salad, roast the sweet potatoes ahead of time. Store them in a sealed container. Mix the salad ingredients and dressing separately. Combine them just before serving. This keeps everything fresh and crunchy. You can enjoy a tasty meal all week long. You can find the Full Recipe for Roasted Sweet Potato Salad in the main section of this article. It has all the steps and details you need to make this dish. In summary, this blog post details a delicious Roasted Sweet Potato Salad. You learned about the tasty ingredients, easy steps for preparation, and helpful tips for cooking and serving. Remember, this salad is versatile with many variations for dietary needs. You can mix and match toppings or switch ingredients based on what you have. Enjoy this fresh, vibrant dish and impress your friends with your cooking skills. Start enjoying better meals today!

Roasted Sweet Potato Salad

Discover the vibrant flavors of Roasted Sweet Potato Salad Delight, a healthy and delicious combination that's perfect for any meal. Featuring tender roasted sweet potatoes, fresh spinach, cherry tomatoes, and a sweet balsamic dressing, this salad is both satisfying and nutritious. Ready in just 50 minutes, it's the ideal dish for a crowd or a cozy dinner. Click through to explore the full recipe and elevate your salad game today!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper to taste

1 cup fresh spinach leaves, rinsed and dried

½ cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

⅓ cup feta cheese, crumbled

¼ cup pecans, roughly chopped

2 tablespoons balsamic vinegar

1 tablespoon honey

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.

    In a spacious mixing bowl, combine the cubed sweet potatoes with the extra virgin olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Toss until the potatoes are evenly coated in the seasoning.

      Transfer the seasoned sweet potatoes to a baking sheet lined with parchment paper, spreading them out in a single layer to ensure even roasting.

        Roast in the preheated oven for 25-30 minutes, turning them halfway through to achieve a tender texture with a slight caramelization. They should be fork-tender and golden.

          While the sweet potatoes are roasting, prepare the salad base. In a large mixing bowl, add the fresh spinach, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and roughly chopped pecans. Gently mix to combine.

            In a small bowl, whisk together the balsamic vinegar and honey until fully blended to create a sweet and tangy dressing.

              Once the sweet potatoes are perfectly roasted, allow them to cool for about 5 minutes. Carefully add them to the salad mixture.

                Drizzle the balsamic dressing over the salad and gently toss until all ingredients are mixed and coated in the delicious dressing.

                  Taste your salad and adjust the seasoning with additional sea salt and freshly cracked black pepper as needed.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: For an eye-catching display, serve the salad in a large, vibrant bowl. Top with an extra sprinkle of pecans and crumbled feta for added texture and a delightful finish. Enjoy your delightful roasted sweet potato salad!