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Sweet Potato and Feta Salad
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Sweet Potato and Feta Salad
A delicious and refreshing salad that combines the natural sweetness of roasted sweet potatoes with the tanginess of crumbled feta cheese, all mixed with a zesty lemon-tahini dressing and finished with a sprinkle of fresh parsley. Perfect for a light and satisfying meal or as a side dish for your next gathering. This salad is a great way to enjoy the flavors of the season, with the sweetness of the sweet potatoes balanced by the savory flavor of the feta cheese and the brightness of the lemon juice.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Dairy, Sesame
Ingredients
2 large
Sweet Potatoes
140 Calories
1/2 cup crumbled
Feta Cheese
100 Calories
2 tablespoons freshly squeezed
Lemon Juice
10 Calories
2 tablespoons creamy
Tahini
100 Calories
1 clove minced
Garlic
4 Calories
1/4 cup chopped fresh
Parsley
20 Calories
1/4 teaspoon ground
Sumac
1 Calories
to taste ground
Salt and Pepper
1 Calories
Step-by-Step Instructions
1
Preheat the oven to 425°F (220°C). Scrub the sweet potatoes clean and dry them with a paper towel. Poke some holes in each sweet potato with a fork to allow steam to escape. Rub the sweet potatoes with a little bit of oil and sprinkle with salt and pepper. Roast the sweet potatoes in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
2
While the sweet potatoes are roasting, prepare the lemon-tahini dressing. In a blender or food processor, combine the lemon juice, tahini, garlic, salt, and pepper. Blend until smooth and creamy, adding a little bit of water as needed to achieve the right consistency.
3
Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, peel off the skin and cube the sweet potatoes into bite-sized pieces. In a large bowl, combine the cubed sweet potatoes, crumbled feta cheese, and chopped parsley.
4
Drizzle the lemon-tahini dressing over the sweet potato and feta mixture, and toss to combine. Season with salt and pepper to taste. Serve the salad immediately, garnished with a sprinkle of sumac and a few pomegranate seeds if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif