Roasted Sweet Potato Salad with Feta
Recipe information
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Cooking:
20 min.
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Servings per container:
3
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Ingredients for - Roasted Sweet Potato Salad with Feta

1. Sweet potatoes, peeled and cubed - 3 small
2. Olive oil - 2 tablespoons
3. Cumin seeds - 2 teaspoons
4. Salt and ground black pepper to taste - 2 teaspoons
5. Cashews - ⅓ cup
6. Feta cheese, cubed - 1 (6 ounce) package
7. Fresh spinach - 1 cup
8. Arugula - 1 cup
9. Watercress - 1 cup
10. Chopped fresh cilantro - 3 tablespoons
11. Extra-virgin olive oil - 2 tablespoons
12. Balsamic Vinegar - 2 tablespoons
13. White sugar - 1 pinch
14. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Roasted Sweet Potato Salad with Feta

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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. Stage

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

6. Stage

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