Roasted Sweet Potato Salad with Feta
Description
Roasted sweet potatoes, cashews, feta, and a trio of mixed greens are dressed with a simple balsamic vinaigrette in this beautiful and tasty salad.
Ingredients
•
3 small sweet potatoes, peeled and cubed
•
2 tablespoons olive oil
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2 teaspoons cumin seeds
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salt and ground black pepper to taste
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1/3 cup cashews
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1 (6 ounce) package feta cheese, cubed
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1 cup fresh spinach
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1 cup arugula
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1 cup watercress
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3 tablespoons chopped fresh cilantro
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2 tablespoons extra-virgin olive oil
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2 tablespoons balsamic vinegar
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1 pinch white sugar
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
3
Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
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.
5
Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
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.