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. © www.exclusivelyfood.com.au
6 Comments:
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.
This Looks great, but Im allergic to vinegar. Is there a substitute that I could use, or can I leave it out?
Hi Shelby,
You could try using one to two tablespoons of lemon juice instead of the white balsamic dressing.
Yum, yum, yum!!! This is delicious!! Thank you Amanda & Debbie for another great recipe!!!
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
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!
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