This colorful Sweet Potato Greek Salad is a tasty mix of roasted sweet potatoes, crunchy veggies, and creamy feta cheese. It’s healthy, fresh, and oh-so-satisfying!
I love how the sweetness of the potatoes pairs perfectly with tangy feta. You can make it ahead and enjoy it for lunch—talk about a win-win! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These provide a sweet and creamy base for the salad. If you’re in a pinch or prefer a different flavor, butternut squash or regular potatoes can work, but they will alter the taste.
Cucumbers: English cucumbers are great as they have fewer seeds and a crisp texture. However, you can use pickling cucumbers or even omit them if you’re not a fan.
Kalamata Olives: They add a nice briny flavor. If you don’t have them, green olives are a fine substitute, but they will give a different taste.
Feta Cheese: Feta gives creaminess and tang. Goat cheese or crumbled ricotta can work well, but they will change the overall flavor profile of the salad.
Walnuts: They add crunch and a bit of richness. Sunflower seeds or pecans are good alternatives if you need nut-free options!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can elevate their sweetness and add depth to your salad. Here’s how you can do it just right:
- Preheat your oven to 400°F (200°C)—this is key for a good roast.
- Cut your sweet potatoes into uniform cubes or slices for even cooking. Aim for about 1-inch pieces.
- Coat them lightly with olive oil, salt, and pepper. This helps them crisp up in the oven.
- Spread them out on a baking sheet lined with parchment paper to prevent sticking and ensure even roasting.
- Roast for 20-25 minutes, turning once halfway through. They’re done when they’re tender and starting to caramelize.
Let them cool slightly before adding to your salad for the best texture and flavor combination!
Sweet Potato Greek Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and sliced or cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup cucumbers, diced (preferably English cucumber)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/2 medium red onion, thinly sliced
- 1/3 cup walnuts, chopped (optional, for crunch)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley or finely chopped kale (for garnish and freshness)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Sweet Potato Greek Salad takes about 35 minutes to make. You’ll spend around 10 minutes prepping the ingredients and 25 minutes roasting the sweet potatoes. It’s a fantastic dish to prepare ahead of time and enjoy later!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potato cubes or slices with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper to prevent sticking. Roast for about 20-25 minutes, turning them halfway through until they are tender and lightly browned. Once done, remove them from the oven and let them cool slightly.
2. Prepare the Salad Ingredients:
While the sweet potatoes are roasting, get your salad ingredients ready! Dice the cucumbers, halve the cherry tomatoes, and slice the red onion thinly. If you’re using walnuts for extra crunch, chop those up too!
3. Mix the Vegetable Base:
In a large mixing bowl, combine all the prepared veggies: cucumbers, cherry tomatoes, Kalamata olives, sliced red onion, walnuts (if using), and fresh parsley or kale for a burst of flavor and color.
4. Make the Dressing:
In a small bowl or jar, whisk together the dressing ingredients: olive oil, red wine vinegar, dried oregano, minced garlic, and Dijon mustard (if you like). Season with salt and pepper to taste until everything is well mixed and emulsified.
5. Combine Everything:
Add the slightly cooled roasted sweet potatoes to the bowl with the mixed veggies. Pour the dressing over the top of the salad. Gently toss everything together to ensure that all the ingredients are evenly coated with the dressing.
6. Finish and Serve:
Transfer the salad to a serving bowl or individual plates. Sprinkle crumbled feta cheese on top for that perfect creamy finish. You can serve it immediately or chill it in the fridge for a little while to let the flavors meld.
Enjoy your vibrant, healthy Sweet Potato Greek Salad as a delightful Mediterranean-inspired meal! Feel free to customize it with your favorite ingredients or add a protein like grilled chicken for a heartier option.
Can I Use Different Vegetables in This Salad?
Absolutely! While this recipe includes cucumbers, cherry tomatoes, and red onion, feel free to mix in other veggies like bell peppers, zucchini, or even some spinach. The key is to maintain a balance of flavors and textures.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or swap it with a plant-based feta alternative. You can also add more nuts or seeds for extra texture and protein!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sweet potatoes may change texture slightly upon reheating, so it’s best enjoyed cold or at room temperature. You can always freshen it up with a little extra dressing!
Can I Add Protein to This Salad?
Definitely! Adding grilled chicken, chickpeas, or quinoa can turn this salad into a more filling meal. Just make sure to adjust the dressing to match the added ingredients’ flavors, if needed.