This Sweet Potato Greek Salad is a colorful and tasty mix of roasted sweet potatoes, crunchy cucumbers, fresh tomatoes, and creamy feta cheese. It’s healthy and full of flavor!
It’s like a party in a bowl! I love how the sweet potatoes add a nice twist to the classic Greek salad. Perfect for lunch or a light dinner—just toss it all together and enjoy! 😊
Key Ingredients & Substitutions
Sweet Potatoes: They add sweetness and a nice texture to the salad. If you want to switch it up, you can use butternut squash or regular potatoes. They’ll give a different taste but still work great in this salad.
Kale or Parsley: Kale gives a nice crunch, but if you prefer, use spinach or arugula for a milder flavor. Chopped romaine also makes a good base, adding freshness while keeping it light.
Kalamata Olives: These olives are a classic in Greek cuisine. If you can’t find them, green olives or even sliced black olives can be a good substitute. Just keep in mind that the taste will slightly change.
Feta Cheese: Feta brings creaminess and tang. If you need a dairy-free option, try using crumbled tofu with a little lemon juice to mimic that tangy flavor.
Lemon Juice: Fresh lemon juice brightens the salad. If you don’t have lemon, lime juice works as a substitute. Just as refreshing!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is key to bring out their natural sweetness. Here’s how to nail it:
- Cut the sweet potatoes into evenly sized chunks for even cooking.
- Toss them in olive oil, salt, and pepper to coat well.
- Spread them out on a baking sheet; crowding will make them steam instead of roast.
- Roast at 425°F (220°C) for 25-30 minutes, turning halfway for even browning.
- Let them cool slightly before adding to your salad so they don’t wilt the greens.
Enjoy your perfectly roasted sweet potatoes as part of this delightful salad!
Sweet Potato Greek Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 tbsp olive oil (for roasting sweet potatoes)
- Salt and pepper, to taste
- 1 cup kale or chopped fresh parsley (optional, for greens)
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1 tbsp capers (optional)
For the Dressing:
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 garlic clove, minced
- Freshly ground black pepper, to taste
Time Needed:
This recipe will take about 10 minutes to prep the ingredients and another 25-30 minutes to roast the sweet potatoes. So, plan for about 40 minutes in total. Easy and quick to make, plus it’s perfect for meal prep!
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a bowl, toss the peeled and chopped sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until they are well-coated. Spread the sweet potato chunks in a single layer on a baking sheet.
2. Bake Until Tender:
Roast the sweet potatoes in the oven for about 25-30 minutes, or until they are tender and golden brown. Remember to turn them halfway through the cooking time for even roasting. Once they are done, remove from the oven and let them cool slightly.
3. Mixing the Salad Ingredients:
In a large salad bowl, combine the chopped kale or parsley (if you’re using it), diced cucumber, sliced red onion, halved kalamata olives, and capers. This is where all the colors and textures start to come together!
4. Making the Dressing:
In a small bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and freshly ground black pepper. This dressing will bring a fresh zing to your salad!
5. Combine Everything Together:
Add the roasted sweet potatoes to the salad bowl. Drizzle the dressing over the entire salad and toss gently to combine all the ingredients. Make sure everything is nicely coated with the dressing.
6. Finishing Touches:
Just before serving, sprinkle crumbled feta cheese on top to add a creamy finish. This will give it a delightful flavor contrast!
7. Serve and Enjoy:
Serve your Sweet Potato Greek Salad immediately and enjoy a delicious and nourishing dish that balances warmth and zing with every bite. Perfect for any season!
This salad combines the warm, caramelized sweet potatoes with traditional Greek flavors like briny olives, tangy feta, and bright lemon dressing for a hearty and refreshing meal. Enjoy this colorful dish with family and friends!
Can I Use Different Greens in This Salad?
Absolutely! If you’re not a fan of kale or parsley, feel free to use spinach, arugula, or romaine lettuce. Each will give a unique flavor and texture to the salad!
What If I Don’t Have Kalamata Olives?
No worries! You can substitute with green olives or regular black olives. They’ll add a different flavor, but will still work well in the salad.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the roasted sweet potatoes, chop the veggies, and make the dressing ahead of time. Just store them separately in the refrigerator to keep everything fresh and toss them together when you’re ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The sweet potatoes may lose some firmness over time, so enjoy them soon for the best texture!
