This Sweet Potato Greek Salad is a fun twist on the classic. Filled with roasted sweet potatoes, crunchy veggies, and tangy feta cheese, it’s super tasty and colorful!
I’ve been known to sneak a forkful right from the bowl before serving! It’s perfect for a light lunch or as a side dish at dinner. Trust me, everyone will love it!
Key Ingredients & Substitutions
Sweet Potatoes: A key ingredient in this salad, sweet potatoes add natural sweetness and creaminess. If you’re short on sweet potatoes, try using butternut squash for a similar taste and texture!
Kale: I love using kale for its hearty nature. It holds up well in salads! If you prefer, you can substitute it with spinach or arugula for a softer texture.
Feta Cheese: Feta gives that tangy flavor. If you’re seeking a dairy-free option, try crumbled tofu or vegan feta cheese. It won’t be exactly the same, but it’s a good substitute!
Kalamata Olives: These bring saltiness and depth. If you can’t find Kalamata olives, black olives or green olives can work too, or you could skip them if olives aren’t your thing.
How Do I Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes is simple yet requires a bit of care. The key is to cut them into even cubes to ensure they cook at the same rate. Here’s how to do it:
- Preheat your oven to 400°F (200°C).
- Layer sweet potato cubes on a baking sheet, not overcrowding them. This helps them caramelize.
- Roast for 25-30 minutes, turning halfway through for even browning.
- Look for a fork-tender texture and a hint of caramelization for great flavor!
Taking the time to roast them properly elevates your salad and brings out the sweet flavor. Enjoy your cooking experience!
Sweet Potato Greek Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale, finely chopped
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
For the Dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
How Much Time Will You Need?
This delightful Sweet Potato Greek Salad takes about 15 minutes to prepare, with an additional 25-30 minutes for roasting the sweet potatoes. Total time is around 45 minutes. The roasting time is simple and hands-off, allowing you to prepare the other salad ingredients while the potatoes cook!
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 with 1 tablespoon of olive oil, dried oregano, and a sprinkle of salt and pepper. Make sure all the cubes are well coated.
Next, spread the sweet potato cubes on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes. Halfway through, give them a little toss to encourage even roasting. They should be tender and slightly caramelized when done!
2. Prepare the Vegetables:
While the sweet potatoes are roasting, take this time to chop the vegetables. Finely chop the kale, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Set all these veggies aside in a large salad bowl.
3. Combine the Salad:
Once the roasted sweet potatoes are cool enough to handle, add them to the large salad bowl with the kale, cucumber, cherry tomatoes, red onion, and Kalamata olives. Gently toss the ingredients together, ensuring everything is evenly mixed.
4. Make the Dressing:
In a small bowl, whisk together the red wine vinegar, lemon juice, and extra virgin olive oil. Season the dressing with a pinch of salt and pepper to taste.
5. Dress the Salad:
Pour the dressing over the salad mixture and gently toss again to combine all the flavors. Finally, sprinkle the crumbled feta cheese and chopped parsley on top for an extra touch of flavor and freshness.
6. Serve and Enjoy:
This sweet potato Greek salad can be served immediately or chilled briefly to allow the flavors to meld even more. It’s bright, tasty, and perfect as a main dish or side at any meal!
Enjoy this colorful dish that blends the sweetness of roasted sweet potatoes with the refreshing crunch of veggies and the tanginess of feta!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can! While sweet potatoes offer a unique sweetness and texture, using regular potatoes like Yukon gold or red potatoes can work just fine. Just be mindful that the flavor will be different, so adjust your seasonings if needed.
How Do I Store Leftover Salad?
To store leftovers, place the salad in an airtight container in the refrigerator. It will keep for about 2-3 days. If possible, keep the dressing separate until you’re ready to eat to prevent the greens from becoming soggy.
Can I Make This Salad Ahead of Time?
Absolutely! You can roast the sweet potatoes and prepare the dressing ahead of time. Just toss everything together right before serving to keep the kale crisp and fresh.
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option, try crumbled tofu as a substitute, or use a non-dairy feta cheese if you have it. For a different flavor, goat cheese or even a sprinkle of nutritional yeast can also work in a pinch!
