Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.

  • Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.

  • At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.

  • Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.

  • Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

Cook's Note:

Walnuts can be used instead of cashews.

Nutrition Facts

526 calories; protein 13.4g; carbohydrates 36.7g; fat 37.5g; cholesterol 49.8mg; sodium 917.1mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2020
I didn't have any watercress, but other than that, I followed the recipe precisely. The only thing that I really didn't care for was the cumin seeds in this. Other than that, it was a tasty, filling salad. Read More
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