Roasted Sweet Potato Salad with Feta

Roasted sweet potatoes, cashews, feta, and a trio of mixed greens are dressed with a simple balsamic vinaigrette in this beautiful and tasty salad.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 526 Calories

Ingredients

• 1 pinch white sugar
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• ⅓ cup cashews
• 2 tablespoons balsamic vinegar
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons cumin seeds
• 2 tablespoons extra-virgin olive oil
• 1 cup fresh spinach
• 1 cup arugula
• 3 small sweet potatoes, peeled and cubed
• 1 (6 ounce) package feta cheese, cubed
• 1 cup watercress

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.

Step 3

Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.

Step 4

At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.

Step 5

Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.

Step 6

Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.