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Roasted Sweet Potato Salad

A colorful and hearty salad made with roasted sweet potatoes, quinoa, feta, and fresh herbs tossed in a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp smoked paprika optional
  • 1 cup cooked quinoa
  • 0.5 red onion diced
  • 1 red bell pepper diced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup parsley chopped
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 0.5 tsp honey or maple syrup optional

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Chef’s knife

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika.
  3. Roast for 25–30 minutes, stirring halfway, until golden and tender.
  4. Whisk together dressing ingredients in a small bowl.
  5. In a large bowl, combine roasted sweet potatoes, quinoa, onion, bell pepper, feta, and parsley.
  6. Drizzle with dressing and toss gently to combine. Serve warm or chilled.

Notes

This salad is delicious warm or cold and perfect for meal prep. Add chickpeas or greens for extra protein and fiber.