Ingredients
1 large sweet potato, peeled and cubed
1 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup sliced red onion
1/4 cup pitted kalamata olives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 lemon, thinly sliced (for garnish)
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, toss sweet potato cubes with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon of the oregano
Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, or until tender with crispy edges
While the sweet potatoes roast, mix the remaining 2 tablespoons olive oil, lemon juice, and remaining oregano in a small bowl for the dressing
In another bowl, combine red onion, kalamata olives, parsley, and dill
Once the sweet potatoes are roasted, mix them into the bowl with the salad ingredients
Toss everything with the dressing until well coated
Garnish with crumbled feta and lemon slices before serving
Notes
For meal prep, store the roasted sweet potatoes and feta separately from the salad and dressing until you’re ready to serve
The dressing can be made in advance and stored in an airtight container in the refrigerator for up to 5 days
For a vegan version, substitute the feta with a plant-based alternative
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg