Roasted sweet potato salad brings this unsung starchy carb into the spotlight.
The sweetness of the potato marries with the bright freshness of baby spinach. Creamy feta and crunchy almonds make each mouthful a party and the caramelised onions? Seriously, you gotta try them to believe how good (and how easy!) they are.
Roasted Sweet Potato Salad Variations
We make a dozen different variations of this sweet potato salad, depending on what’s in season, what’s in the fridge and who’s coming for dinner. If anything in the recipe doesn’t float your boat, try these swaps:
- Switch out the roasted sweet potato for pumpkin, for a lower-carb salad
- Swap the beans for asparagus or broccolini – cook them exactly the same way
- Ditch the almonds for chopped walnuts, brazil nuts or even pepitas to make it nut-free
- Swap the red wine vinegar for balsamic vinegar for a deeper, richer flavour in your caramelised onions (delish on our Best Ever Beef Burgers too)
- Swap the lemon-honey-garlic yoghurt dressing and feta for a scatter of parmesan or slices of haloumi
- Sprinkle ground cumin or smoked paprika over your sweet potato slices before roasting for even more flavour
For a meat-free BBQ extravaganza, pair this salad with my Roasted Capsicum Salad and the Beet & Black Bean Burgers. And if too much sweet potato is never enough, add the Sweet Potato & Kidney Bean Burgers too 🙂
This salad is just as good cold as it is warm – box up the leftovers and take it for lunch the next day. Just keep your dressing separate and add it before you eat.
Turn your oven on and let’s get chopping.
Roasted Sweet Potato Salad with Caramelised Onions
- 200 g sweet potato, raw
- 200 g green beans
- 100 g baby spinach
- 60 g spring onion
- 140 g red onion
- 2 tsp red wine vinegar
- 2 tsp brown sugar
- 1 tsp olive oil
- 50 g Chobani low fat Greek yoghurt Or Aldi Yoguri brand
- 1 tsp minced garlic
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp honey
- 15 g raw almonds
- 50 g Lemnos low fat feta
- Preheat oven to 200C.
- Slice the sweet potato into thin circles (skin on) and lay in a single layer on a baking tray covered in non-stick baking paper. Spray lightly with olive oil and season with salt and pepper.
- Bake for 15-20 minutes or until soft and starting to char on the edges. Set aside.
- Meanwhile, top and tail the beans and cook in a non stick fry pan with a little water until bright green. Add a teaspoon of the lemon juice to add extra zing and make that colour pop.
- To make the caramelised onions: Slice the onion in thin rings, then heat 1 tsp olive oil in a pot on the stove (on High) and add the onion. Stir well to avoid catching and cook until slightly softened (add a little water if needed).
- Once onions are softened, add sugar and red wine vinegar and turn the heat down. Stir occasionally to avoid burning until sauce is reduced and onions are syrupy.
- To make the yoghurt dressing: Combine the yoghurt, lemon juice, garlic and honey in a bowl and whisk through.
- To assemble salad: Lay baby spinach on your serving platter. Top with sweet potato and beans. Spread onions on top. Add cubes of feta and chopped almonds. Then add a swirl of the yoghurt dressing over the whole salad.