Thursday, November 01, 2007

Roast Sweet Potato, Feta and Walnut Salad Recipe

We roast the sweet potato, walnuts and garlic used in this recipe. The roasted garlic is used to make a garlic and chive vinaigrette, which is tossed with the roasted sweet potato, crisp walnuts and some mixed salad leaves. The salad is finished with crumbled feta and a drizzle of vinaigrette.

Serves 6 as a side dish.

550g (about 1 large) sweet potato
3 medium garlic cloves, unpeeled
3 tablespoons (60ml) oil
Salt and pepper
50g (1/2 cup) walnut halves
70g (2 1/2 cups, loosely packed or 2 handfuls) mixed salad leaves
2 1/2 tablespoons (50ml) white balsamic dressing
1 1/4 teaspoons caster sugar
1 tablespoon finely chopped chives
100g soft feta

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Peel sweet potato and cut it into one centimetre slices. Cut larger slices into quarters or halves so that all pieces are about the same size.

Place sweet potato pieces and unpeeled garlic cloves in a single layer on a large baking tray. Drizzle vegetables with 1 1/2 tablespoons of the oil and toss to coat with oil. Season with salt and pepper.

Roast sweet potato and garlic for 20 minutes. Remove tray from oven and turn sweet potato pieces over. Remove garlic from tray and set aside. ©

Return sweet potato to the oven and roast for a further 15 minutes or until it is tender and lightly browned (the larger your sweet potato pieces, the longer they'll need to roast).

Add walnuts to tray with sweet potato and roast for 5 minutes. Set tray aside and allow sweet potato and walnuts to cool to room temperature.

Squeeze garlic out of its skin into a small jar or bowl and mash garlic with a fork. Add white balsamic dressing, remaining 1 1/2 tablespoons oil, sugar, salt and pepper to the jar/bowl. Place lid on jar and shake, or use a whisk to combine the vinaigrette ingredients.

Place sweet potato in a large bowl. Break each walnut halve into two or three pieces, or roughly chop. Add walnuts and leaves to bowl with sweet potato.

Add chives to vinaigrette and whisk/shake. Add about 3 tablespoons of the dressing to the bowl with the other ingredients (except feta). Using your hands, gently toss ingredients together to combine.

Pile salad onto serving plate and crumble feta over. Drizzle with remaining dressing and serve immediately.


Blogger KPB said...

as we venture into "another summer another salad" I had a sensational beetroot, goats cheese, walnut and rocket creation at The Cooks Larder this week. It makes me so relieved it's not all lettuce, tomato and cucumber this year.

2/11/07 9:40 pm  
Anonymous Anonymous said...

This Looks great, but Im allergic to vinegar. Is there a substitute that I could use, or can I leave it out?

30/12/07 11:54 pm  
Blogger Amanda and Debbie said...

Hi Shelby,

You could try using one to two tablespoons of lemon juice instead of the white balsamic dressing.

4/1/08 1:15 pm  
Anonymous Anonymous said...

Yum, yum, yum!!! This is delicious!! Thank you Amanda & Debbie for another great recipe!!!

19/1/08 9:13 pm  
Blogger Heather said...

Hey im 17yr old and not much of a cook when it comes to stuff like this but i had the boyfriends rentals ova and said hey i sould try this and they loved it they even asked 4 the recipe how good is that i so got some browni points lol peace out xoxo

2/3/08 10:09 am  
Anonymous Anonymous said...

Yet another delicious recipe of yours. Went well with your potato gratin recipe. Want to tell all of my friends about your amazing website but also want to keep it a secret too!

26/6/08 7:52 pm  
Anonymous Anonymous said...

YUM!!! I have made this salad twice now. The secone time I used baby spinach leaves and was nice for a change. The dressing for this recipe is to die for!

28/9/08 7:57 pm  
Anonymous Anonymous said...

I wanted to make this salad for the office christmas party and was wondering if the salad would still taste great if i roasted the sweet potato/garlic/walnuts the night before and finished the salad off on the day?


15/12/08 3:50 pm  
Blogger Amanda and Debbie said...

The sweet potato, garlic and walnuts could be roasted the day before serving. We would store the roasted sweet potato and garlic in an airtight container in the refrigerator, and the roasted walnuts in an airtight container at room temperature. It is best to add the salad leaves and the dressing just before serving.

15/12/08 6:07 pm  
Anonymous Anonymous said...

What a delicious salad. Made this for our New Year's Eve bbq. Went down a treat. Thanks for the recipe. Quick question: What is "White Balsamic dressing". I have the normal balsamic vinegar - looked in the supermarkets, couldn't find white balsamic ... do you mean white wine vinegar?

2/1/09 8:59 pm  
Blogger Amanda and Debbie said...

Here is a photo of white balsamic dressing (Moro brand). If you can't find white balsamic dressing, regular balsamic vinegar or white wine vinegar could be used.

4/1/09 6:22 pm  
Anonymous Anonymous said...

A friends mother made this salad and now I pass it off as one of my specialties!
But instead of the dressing suggested here, I heat up some coconut cream and a little sweet chilli sauce and drizzle it over it.
The sweet chilli with the walnuts is divine!

13/1/09 4:22 pm  
Anonymous Anonymous said...

Rave reviews from friends & so simple to make. Looks wonderful in the salad bowl & even more delicious to eat.

19/1/09 8:41 am  
Blogger sheda said...

we made this at my sister's house over thanksgiving and i LOVED it! (esp the kumara) great recipe :) i added some cranberries to mine and it added a nice zesty flavour :)

4/2/09 4:47 am  
Anonymous Anonymous said...

Hi, this was a huge hit at my BBQ the other night. 3 Requests already for the recipe. Tasted absolutly delicious. On eto keep on file. Thankyou

21/10/09 10:10 pm  
Anonymous Anonymous said...

Made this for dinner last night and it is delicious. Really easy to make as well

23/10/09 11:59 am  
Anonymous Anonymous said...

I made a similar salad with baby spinich cashews, marinated fetta and a dressing of honey and dark balsamic yum

9/12/09 1:37 pm  
Anonymous Anonymous said...

A gorgeous, fresh and filling salad that prompted positive comments from my hubby, sister and her partner! A big thumbs up from all of us!

28/12/09 9:03 pm  
Anonymous Bianca said...


Just wondering if you could substitute half the sweet potato with pumpkin, and walnuts for pine nuts - it seems like a similar type of salad to pumpkin and pine nut - but i'd much prefer to use one of your recipes because they are all so AMAZING.

Again, thanks for the great website.


21/4/10 9:23 pm  
Blogger Amanda and Debbie said...

Hi Bianca

Those substitutions should work well. Pine nuts might require a shorter roasting time than the walnuts.

22/4/10 5:56 pm  
Anonymous Catriona said...

this salad is delicious

13/6/10 10:48 pm  
Anonymous Anonymous said...

What do you use the caster sugar for?

12/12/10 1:58 am  
Blogger Amanda and Debbie said...

The sugar adds a little sweetness to the dressing. You could omit the sugar if you wish.

19/12/10 10:46 am  

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