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Sweet Potato And Feta Salad

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A scrumptious Sweet Potato And Feta Salad that’s incredibly easy to prepare and tastes fantastic. Excellent for when you’re craving healthy, delicious food!

Our delicious feta and sweet potato salad recipe is a tasty combo of roasted sweet potatoes, peppers and red onions. Mixed together with juicy cherry tomatoes, lightly spiced Puy lentils and tangy feta cheese.

We drizzle the salad is a simple honey lemon salad dressing. This is a super easy recipe to make, and great for when you’re trying to eat healthy!

sweet potato and feta salad with roasted peppers, cherry tomatoes and put lentils

Equipment Needed

  • Chopping board
  • Knife
  • Roasting tin
  • Cup
  • Fork
  • Serving bowl

Sweet Potato And Feta Salad Ingredients

You’ll just need a handful of tasty ingredients for our sweet potato salad recipe

  • 2 sweet potatoes – peeled and chopped into bitesized chunks
  • 1 red pepper – chopped into bitesized pieces
  • 1 red onion – sliced into wedges
  • Pinch salt
  • Pinch black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 150g cherry tomatoes – halved
  • 80g feta cheese – diced
  • 1/2 lemon – juiced
  • 1 tsp honey
  • Small bunch of flat leaf parsley – finely chopped

How To Make Sweet Potato And Feta Salad

You are going to just LOVE how easy it is to make our delicious sweet potato feta salad recipe

Step One – Roast the vegetables

  • Preheat the oven to 200C / 400F / Gas Mark 6
  • Add the sweet potato, pepper and onion chunks to a roasting tin.
  • Sprinkle over the dried oregano, salt and pepper.
  • Pour over one tablespoon of olive oil.
  • Toss everything together so it’s all coated in oil and seasoned.
  • Roast the vegetables in the oven for 15 minutes, then stir and toss them around the roasting tin, then continue to roast for a further 10-15 minutes or until they’re cooked through to your liking.
roasting tin with sweet potato chunks, red peppers and red onion, drizzled with olive oil, seasoned with slat and black pepper, ready to roast

Step Two – prepare the honey lemon salad dressing

  • Pour a tablespoon of olive oil, the juice of half a lemon and the teaspoon of honey into a cup and whisk together with a fork. This will be the feta salad dressing.

Step Three – put together the salad

  • Heat the Puy Lentils in the microwave as per the sachet instruction.
  • Tip the cooked lentils, the halved cherry tomatoes and the feta cheese into the roasting tin with the roasted vegetables, pour over the honey lemon salad dressing and toss everything together.
  • Tip the salad into a serving bowl and scatter with chopped flat leaf parsley.
sweet potato and feta salad with roasted peppers, cherry tomatoes and put lentils

Get more tasty feta recipes here

What To Serve With Sweet Potato And Feta Salad

This delicious vegetarian recipe is great served as a main course salad for two, or as a side salad for four – it goes great with…

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Sweet Potato And Feta Salad Recipe Variations

  • Add some spice! Make a hot and spicy version of this salad by using chilli oil in the dressing or adding some freshly chopped chillies to the roasting tin with the vegetables.
  • Add some meat! Our sweet potato salad works really well with grilled chicken strips or sizzle chorizo discs.

Get lots of fresh and healthy salad recipes here

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Yield: Serves 4

Sweet Potato And Feta Salad

sweet potato and feta salad with roasted peppers, cherry tomatoes and put lentils

A delicious sweet potato and feta salad that's super easy to make and yummy to eat!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 sweet potatoes - peeled and diced
  • 1 red pepper - sliced into bitesized pieces
  • 1 red onion - sliced into wedges
  • pinch salt
  • pinch black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 250g cooked Puy lentils
  • 150g cherry tomatoes - halved
  • 80g feta cheese
  • 1/2 lemon - juiced
  • 1 tsp honey
  • small bunch flat leaf parsley - chopped

Instructions

  1. Preheat the oven to 200C / 400F / Gas Mark 6
  2. Add the sweet potato, pepper and onion chunks to a roasting tin.
  3. Sprinkle over the dried oregano, salt and pepper.
  4. Pour over one tablespoon of olive oil.
  5. Toss everything together so it’s all coated in oil and seasoned.
  6. Roast the vegetables in the oven for 15 minutes, then stir and toss them around the roasting tin, then continue to roast for a further 10-15 minutes or until they’re cooked through to your liking.
  7. Make the salad dressing - pour a tablespoon of olive oil, the juice of half a lemon and the teaspoon of honey into a cup and whisk together with a fork. This will be the feta salad dressing.
  8. Heat the Puy Lentils in the microwave as per the sachet instruction.
  9. Tip the cooked lentils, the halved cherry tomatoes and the feta cheese into the roasting tin with the roasted vegetables, pour over the honey lemon salad dressing and toss everything together.
  10. Tip the salad into a serving bowl and scatter with chopped flat leaf parsley.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 271Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 242mgCarbohydrates: 34gFiber: 8gSugar: 11gProtein: 11g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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