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My review
Roasted Sweet Potato Salad with Feta
29
Melanie Booth
"Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese."
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Ingredients
50 m servings 526Original recipe yields 3 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
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Footnotes
- Cook's Note:
- Walnuts can be used instead of cashews.
Nutrition Facts
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Newest
3/31/2020
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, fil...