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Roasted Sweet Potato Salad

A colorful, hearty salad featuring roasted sweet potatoes, quinoa, feta, and lemon dressing – perfect warm or chilled.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes, peeled and cubed
  • 1 cup cooked quinoa
  • 0.5 cup crumbled feta cheese
  • 0.5 red onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp honey or maple syrup
  • salt and black pepper, to taste
  • fresh parsley, chopped for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, salt, and pepper, then roast for 25–30 minutes.
  3. Cook quinoa and fluff with a fork.
  4. Dice onion, bell pepper, and chop parsley.
  5. Whisk together lemon juice, honey, olive oil, salt, and pepper for dressing.
  6. Combine sweet potatoes, quinoa, veggies, and feta; drizzle with dressing and toss gently.

Notes

Can be served warm or cold. Store in the fridge for up to 4 days.