Description
Roasted sweet potatoes caramelize under a whisper of honey, tossing with peppery spinach, red onion ribbons, fresh mint, and creamy feta for a summer salad that’s both vibrant and balanced.
Ingredients
- 450 g sweet potatoes peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 100 g baby spinach
- 1/2 small red onion thinly sliced
- 50 g feta cheese crumbled
- 1 tbsp fresh mint leaves chopped
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- In a bowl toss sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Spread sweet potatoes on the baking sheet and roast for 20–25 minutes until tender and lightly browned.
- Meanwhile whisk together honey, lemon juice, and Dijon mustard in a small bowl to make the dressing.
- Allow the roasted sweet potatoes to cool slightly, then transfer to a large salad bowl.
- Add baby spinach, red onion, and mint leaves to the bowl and drizzle with the honey dressing.
- Gently toss to combine, then sprinkle crumbled feta cheese on top before serving.
Notes
- You can substitute goat cheese for feta if preferred.
- For a vegan version use maple syrup instead of honey and omit the cheese.
- Sweet potatoes can be roasted a day in advance and stored refrigerated.
- Toasted walnuts or pecans add extra crunch and flavor.