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To make this delightful salad, you will need these key ingredients: - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste - 1 cup baby spinach leaves, washed and dried - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, roughly chopped and toasted - 1/4 cup dried cranberries - 2 tablespoons balsamic vinegar - 1 tablespoon pure honey These ingredients come together to create a colorful and tasty dish. While the main ingredients shine, you can also add some fun extras: - Avocado for creaminess - Red onion for a sharp bite - Quinoa for added protein - Fresh herbs like parsley or mint for a fresh touch These optional ingredients can make your salad unique and exciting! Every ingredient in this salad offers health benefits: - Sweet Potatoes: High in vitamins A and C, they support your immune system. - Olive Oil: Rich in healthy fats, it can boost heart health. - Smoked Paprika: Adds flavor while being low in calories and high in antioxidants. - Spinach: Packed with iron and fiber, it promotes good digestion. - Feta Cheese: Offers calcium and protein for strong bones. - Walnuts: Full of omega-3 fatty acids, they support brain health. - Dried Cranberries: Provide antioxidants and can help with heart health. - Balsamic Vinegar: Low in calories, it adds flavor without added sugar. - Honey: A natural sweetener that offers quick energy. This mix not only tastes good but also fuels your body with nutrients. You can find the full recipe for Roasted Sweet Potato Feta Salad in the earlier section. First, gather your sweet potatoes. You need two medium sweet potatoes. Peel them and cut them into 1-inch cubes. This size helps them cook evenly. Next, take a large bowl. Add the sweet potato cubes, two tablespoons of olive oil, one teaspoon of smoked paprika, and some sea salt and black pepper. Mix it all until the sweet potatoes are well coated. Now, it's time to roast! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the sweet potatoes in a single layer on the sheet. This step is key to getting that nice caramelization. Roast them in the oven for about 25 to 30 minutes. Halfway through, stir the potatoes. You want them tender and a little crispy on the edges. While the sweet potatoes roast, prepare your salad base. In a large bowl, place one cup of baby spinach. Next, add half a cup of crumbled feta cheese. Toss in a quarter cup of roughly chopped and toasted walnuts and a quarter cup of dried cranberries. These ingredients add great flavor and texture. Once the sweet potatoes are done, let them cool slightly before adding them to the bowl. Drizzle two tablespoons of balsamic vinegar and one tablespoon of honey over the salad. Toss it gently so you don’t mash the sweet potatoes. Taste it and add more salt or pepper if needed. Enjoy your vibrant salad! For the full recipe, see the details above. To get sweet potatoes crispy on the outside, follow these steps: - Cut sweet potatoes into 1-inch cubes for even cooking. - Toss them well with olive oil and seasonings. - Spread them out on a baking sheet. Avoid crowding. - Stir them halfway through roasting to promote even browning. Roast until they are tender and caramelized, about 25-30 minutes. Balancing flavors is key to a great salad. Here are some tips: - Use smoked paprika for warmth and depth. - The salt and pepper enhance the sweet potatoes' natural sweetness. - The feta adds a creamy, tangy kick. - Dried cranberries give a sweet contrast. - Balsamic vinegar and honey together create a nice balance of sweet and tangy. You can prep parts of this salad in advance: - Roast sweet potatoes a day before and store them in the fridge. - Prepare the dressing and keep it in a jar. - Assemble salad ingredients but wait to mix in the dressing until serving. This ensures the salad stays fresh and tasty. For the full recipe, check the details! {{image_4}} You can easily adapt this salad to meet dietary needs. If you're vegan, swap feta cheese for tofu or avocado. Use maple syrup instead of honey for a vegan-friendly dressing. For nut allergies, replace walnuts with pumpkin seeds or sunflower seeds. If you need gluten-free options, ensure your balsamic vinegar is certified gluten-free. These swaps keep the flavors intact while catering to your needs. Using seasonal ingredients makes this salad even better. In fall, add roasted Brussels sprouts or apples. In winter, try using kale instead of spinach for a heartier base. During spring, fresh herbs like mint or basil can brighten the dish. In summer, include cherry tomatoes and cucumbers for added crunch. These seasonal tweaks enhance freshness and flavor. The dressing can change the whole vibe of your salad. If you want something zesty, mix olive oil with lemon juice and Dijon mustard. For a creamy option, try a yogurt-based dressing with garlic and herbs. A spicy dressing with chili flakes and lime juice can also add a kick. These alternatives can bring new life to your roasted sweet potato feta salad. For the full recipe, check out the details above! Store leftover salad in an airtight container. Keep it in the fridge for up to three days. If you have extra sweet potatoes, store them separately to keep them fresh. This helps avoid sogginess in the salad. To reheat sweet potatoes, preheat your oven to 350°F (175°C). Spread the sweet potatoes on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use a microwave if you're in a hurry. Just heat them in short bursts to prevent drying out. Keep spinach leaves dry to avoid wilting. Store them in a container with a paper towel to absorb moisture. For feta cheese, keep it in brine or olive oil in the fridge. This keeps it flavorful and fresh. Store walnuts in a cool, dark place to prevent them from turning rancid. Yes, you can use other vegetables. Try bell peppers, zucchini, or carrots. These add color and flavor. You can roast them like the sweet potatoes. Just cut them into similar sizes. This helps them cook evenly. To make this salad vegan, replace feta cheese with a plant-based option. You can use tofu or a vegan cheese. For the dressing, swap honey with maple syrup. This keeps your salad sweet without using animal products. This salad pairs well with grilled chicken or fish. You can also serve it with quinoa or a hearty grain. It makes a great side dish for any meal. Enjoy it at lunch or dinner. For more ideas, check out the Full Recipe. This article covered everything you need for a tasty Roasted Sweet Potato Feta Salad. We explored key ingredients and their benefits, along with step-by-step instructions for roasting and assembly. I shared tips for great texture and flavor balance, plus ideas for variations and storage. In closing, this salad is both easy to make and packed with nutrition. Enjoy making it your own with the tips provided!

- Roasted Sweet Potato Feta Salad

Indulge in a delicious Roasted Sweet Potato Feta Salad that’s bursting with flavor! This vibrant dish features tender roasted sweet potatoes combined with fresh spinach, creamy feta, crunchy walnuts, and sweet cranberries, all drizzled with a tangy honey balsamic dressing. Perfect for a healthy lunch or a side at dinner, this recipe is quick and easy to make. Click through to explore the full recipe and elevate your salad game!
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Ingredients
  

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

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper, to taste

1 cup baby spinach leaves, washed and dried

1/2 cup feta cheese, crumbled

1/4 cup walnuts, roughly chopped and toasted

1/4 cup dried cranberries

2 tablespoons balsamic vinegar

1 tablespoon pure honey

Instructions
 

Preheat your oven to 400°F (200°C) to create a perfect roasting environment for the sweet potatoes.

    In a large mixing bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, sea salt, and freshly cracked black pepper. Toss everything together until the sweet potatoes are evenly coated.

      Line a baking sheet with parchment paper for easy cleanup, then spread the coated sweet potatoes in a single layer onto the sheet.

        Roast the sweet potatoes in the preheated oven for about 25-30 minutes. To ensure even roasting, stir the potatoes halfway through the cooking time, until they are tender and caramelized.

          While the sweet potatoes are roasting, prepare a simple yet flavorful dressing by whisking the balsamic vinegar and honey together in a small bowl. Set it aside to let the flavors meld.

            In a large serving bowl, layer in the fresh spinach leaves, crumbled feta cheese, toasted walnuts, and dried cranberries to create a colorful base.

              Once the sweet potatoes have roasted to perfection and cooled slightly, add them to the salad mixture gently.

                Drizzle the prepared balsamic dressing over the top and carefully toss all the ingredients together to ensure they are mixed well without mashing the sweet potatoes.

                  Taste your salad and adjust the seasoning with additional salt or pepper if needed before serving.

                    Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                      - Presentation Tips: Elevate your salad by serving it in a large rustic wooden bowl. Finish with a generous sprinkle of extra crumbled feta and a few toasted walnuts on top for an appealing and inviting presentation.