Refreshing Sweet Potato Salad

Brighten up your table with this Refreshing Sweet Potato Salad, a vibrant medley of roasted sweet potatoes, crisp baby spinach, and crunchy toasted pumpkin seeds, all brought together with a zesty orange-honey dressing. Perfect as a light lunch or a colorful side dish, this salad balances the natural sweetness of caramelized sweet potatoes and bell peppers with the tangy kick of apple cider vinegar and Dijon mustard. Finished with creamy crumbles of feta cheese and a satisfying crunch from toasted pumpkin seeds, this dish is as nutritious as it is irresistible. Ready in just 40 minutes, this easy-to-make salad is ideal for meal prep or a quick, healthy addition to your weekday dinners.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups baby spinach
• 1 large red bell pepper
• 0.5 medium red onion
• 0.5 cup feta cheese
• 0.25 cup toasted pumpkin seeds
• 3 tablespoons orange juice
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Peel the sweet potatoes and cut them into bite-sized cubes. Place them on the baking sheet.

Step 3

Drizzle olive oil over the sweet potato cubes, then sprinkle with salt and black pepper. Toss to coat evenly.

Step 4

Spread the sweet potatoes into a single layer on the baking sheet and roast in the oven for 20-25 minutes or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting. Once done, remove from the oven and allow to cool.

Step 5

While the sweet potatoes are roasting, prepare the vegetables. Thinly slice the red bell pepper and red onion.

Step 6

In a large mixing bowl, combine the baby spinach, red bell pepper, and red onion.

Step 7

In a small bowl or jar, whisk together the orange juice, honey, apple cider vinegar, dijon mustard, and a pinch of salt and pepper to make the dressing.

Step 8

Once the sweet potatoes are cool, add them to the mixing bowl with the spinach and other vegetables. Gently toss to combine.

Step 9

Drizzle the dressing over the salad and toss again to coat all the ingredients evenly.

Step 10

Sprinkle the salad with feta cheese and toasted pumpkin seeds for added flavor and texture.

Step 11

Serve immediately, or refrigerate for up to 2 hours before serving for a chilled version.

Nutrition Facts

Serving size	932.1 grams (932.1g)

Amount per serving	% Daily Value*
Calories	1261

Total Fat 71.90g	92%
Saturated Fat 19.10g	96%
Polyunsaturated Fat 3.10g
Cholesterol 67mg	22%
Sodium 3639mg	158%
Total Carbohydrate 127.70g	46%
Dietary Fiber 20.60g	74%
Total Sugars 45.90g
Protein 35.70g	71%

Vitamin D 12IU	60%
Calcium 655mg	50%
Iron 13mg	73%
Potassium 1018mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 11.0%

Carbs: 39.3%