Roasted sweet potato, spinach, Danish feta, and toasted pinenuts with a balsamic drizzle. Simple on paper, and it is, but the roasting step earns its place; caramelized sweet potato is a different ingredient than steamed. Try it. Good balsamic and a real olive oil make the dressing, which is two things worth not skimping on. Works warm or at room temperature, makes a solid side or a light main with bread alongside.
How to Make Sweet Potato, Spinach, Feta and Pinenut Salad
Roasting the sweet potato
Cut it into roughly equal chunks so everything cooks at the same rate. Season with salt, pepper, and olive oil, and roast at 356°F until tender and the edges are golden. Big difference. Don’t crowd the pan or they steam rather than roast.
Toasting the pinenuts
Dry pan over medium heat, two to three minutes, shaking regularly. Pinenuts go from pale to burnt faster than most nuts. Pull them when they’re golden and fragrant, not dark. 
Sweet Potato, Spinach, Feta and Pinenut Salad
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A vibrant salad perfect for warm weather. Sweet potato, spinach, feta, and pinenuts tossed in a simple balsamic vinaigrette.
Ingredients
- 1 medium sized sweet potato
- 1/2 a block of danish fetta
- a large handful of baby spinach
- 1/2 cup (118 ml) toasted pinenuts
- good quality balsamic vinegar
- good quality extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 356°F (180°C).
- Place chunks of sweet potato in a large bowl. Season with salt, pepper, and olive oil. Massage to coat evenly.
- Place sweet potato on a baking sheet lined with parchment paper. Bake until tender and slightly golden.
- In a large bowl, combine spinach, nuts, feta cheese, salt, and pepper. Toss gently.
- Add the baked sweet potato and balsamic vinegar. Toss gently.
- Place in a serving bowl.
Notes
- For optimal sweetness, choose sweet potatoes that are firm and heavy for their size.
- If you don’t have pinenuts, substitute with toasted slivered almonds or walnuts.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the sweet potatoes may darken slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
Can I use regular feta instead of Danish feta?
Yes. Danish feta is creamier and milder than Greek or French varieties. Regular feta will be tangier and more crumbly, which still tastes good here but changes the texture a bit.
How do I keep the pine nuts from burning?
Toast them in a dry skillet over medium heat, stirring or shaking the pan constantly. Remove them the moment they turn light golden. They continue to cook off the heat, so pull them early.
Can I make this salad ahead for meal prep?
Keep the roasted sweet potato and toasted pine nuts separate from the spinach. Assemble just before eating so the spinach stays fresh and doesn’t wilt from the warm potato.
Whipped this up for an easy weeknight dinner. The feta and pinenuts really made it pop for my family. Even the kids enjoyed it!
I loved this, have made it twice. Loaded with flavors!
Turned out pretty good, will make again, but add some grilled chicken most likely.
I’m a huge sweet potato fan, and this is perfect. Thank you!
Delicious and very easy. Beautiful refreshing recipe.
DELICIOUS!! Very tasty. thank you
Love the way that this ‘author’ just seems to have copied word for word!!
http://misslollylovesfood.com/2013/01/07/sweet-potato-spinach-fetta-and-pinenut-salad/
Hi Kay, thanks for stopping by! The author of the post you linked to is also the author of this post. Lauren, the creator of the Miss Lolly blog is a wonderful Honest Cooking contributing author. Happy Cooking!