Roasted Sweet Potato Salad Recipe – Australian Special
Craving something vibrant and wholesome? This Roasted Sweet Potato Salad is the perfect healthy lunch or side dish—featuring cubes of roasted sweet potatoes, crisp red onion, juicy cherry tomatoes, and creamy feta, all tossed in a tangy, honey-balsamic dressing. It’s an easy salad recipe full of roasted vegetables and fresh flavors that’s ideal for summer meals or picnic spreads. Whether you serve it warm or at room temperature, every bite delivers satisfying texture and brightness.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Roasted Sweet Potato Salad Ingredients:
- For the Salad: 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or cilantro (optional)
- For the Dressing: 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
How to make Passionfruit Butter Recipe:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, ground cumin, paprika, salt, and black pepper. Spread them out in a single layer on a baking sheet.
Roast Sweet Potatoes: Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through for even roasting.
Prepare Dressing: While the sweet potatoes are roasting, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until well combined.
Assemble Salad: In a large bowl, combine the roasted sweet potatoes, cherry tomatoes, red onion, and feta cheese. Drizzle with the dressing and toss gently to coat.
Garnish and Serve: Garnish with chopped parsley or cilantro if desired. Serve warm or at room temperature.
Recipe Notes:
- Meal Prep: Roast the sweet potatoes ahead of time and store in the fridge; add vegetables and dressing just before serving to keep everything fresh.
- Variation Ideas: Try including roasted bell peppers or arugula for extra color and a peppery edge.
- Serving Suggestions: Pair this salad with grilled chicken or fish for a full meal, or serve alongside your favorite protein.
- Flavor Boost: Add a pinch of chili flakes or smoked paprika to the potatoes for a smoky-spicy twist.
- Dressing Tweaks: If you prefer it less sweet, swap the honey for a mild agave or omit entirely, or adjust the tang by adding more balsamic vinegar.
