You know how in supermarkets they have these sweet and salty bars? These two flavors, sweet and salty, are two opposites that go so well together. It’s like they emphasize each other. This salad is combining exactly these two opposites and that what makes it so good. The truth is that I wasn’t planning on making this salad or even using these ingredients, but when I noticed I forgot to buy lettuce and only had tomatoes in the fridge, I had to act fast. Also, I like salads that can be kept in the fridge for the morning after, just in case there are leftovers and this salad is definitely one like that. Let your taste buds celebrate.
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Sweet Potato and Feta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Sweet Potato and Feta Cheese Salad combines the delightful contrast of sweet roasted potatoes and salty feta, enhanced by the aromatic touch of sage.
Ingredients
- 2 tbsp (30 ml) Butter
- 5 Fresh Sage Leaves
- 3 Sweet Potatoes
- 1 tbsp Chopped Fresh Parsley
- 2 tbsp (30 ml) Olive Oil
- 2/3 cup (100 g) Feta Cheese - Cubed
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cut the sweet potatoes into small cubes, approximately 1/2 inch in size.
- In a skillet, melt the butter over medium heat. Add the fresh sage leaves and stir until the butter is infused with the sage flavor, about 2-3 minutes.
- Place the sweet potato cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20 minutes, or until the sweet potatoes are tender and lightly browned.
- In a large bowl, combine the roasted sweet potatoes, cubed feta cheese, and chopped fresh parsley.
- Pour the sage-infused butter over the salad and toss gently to combine all ingredients.
- Serve warm or at room temperature.
Notes
- The fresh sage leaves can be omitted if preferred.
- This salad can be stored in the fridge and enjoyed the next day.
- It’s a versatile dish that pairs well with grilled meats or can be enjoyed on its own.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Greek-style Grilled Asparagus Salad with Tomatoes and Feta
- Fennel and Sweet Potato Gratin
- Candied Sweet Potato Casserole
- Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
Frequently Asked Questions
What does infusing the butter with fresh sage do for this salad, and can I skip it?
Melting the 2 tbsp of butter with 5 fresh sage leaves for 2–3 minutes extracts the herb’s earthy, slightly piney oils. That infused butter is then drizzled over the roasted sweet potatoes and feta just before serving, acting as both dressing and seasoning. The notes say sage leaves can be omitted if preferred, but it is the salad’s main aromatic element. 
Should I serve this salad warm or can I make it ahead?
The recipe instructs you to serve it warm or at room temperature, and the notes confirm it can be stored in the fridge and enjoyed the next day — making it one of the article’s stated selling points for the dish.
