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Roasted Sweet Potato Salad with Feta

Rated as 4 out of 5 Stars

"Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese."
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50 m servings 526
Original recipe yields 3 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
  4. 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.
  5. Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
  6. 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

Per Serving: 526 calories; 37.5 36.7 13.4 50 917 Full nutrition

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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...