This sweet potato salad is probably one of my favorite dishes to eat. It’s beautiful, delicious, and filling. It is very forgiving in terms of substitutions (goat cheese for feta, pumpkin for sweet potato, spinach for arugula) but this combination is my favorite.
If you want to “protein it up”, it is great with chicken for an entree salad. Or crumbles of bacon. Or walnuts. Or all of the above! I came up with this salad while craving a mix of textures, flavors, and colors, and without being too time consuming or heavy – and this is exactly what I got!
Sweet potato salad
- 1 small sweet potato (rinsed, peeled, and cut in cubes) If you are in a hurry, cut it in smaller cubes to cook faster
- 1 tsp butter
- 1 tsp olive oil
- 2 handfuls arugula
- 1 medium radish
- 1 oz feta
- olive oil for drizzling
- salt, freshly ground black pepper, ground cinnamon
- Pre-heat the butter and oil in a pan over medium heat.
- Add the sweet potatoes and give them a good stir to make sure the oil and butter is on all sides.
- Sprinkle with salt, freshly ground black pepper, and cinnamon.
- Give it another stir and sprinkle with a little bit more cinnamon.
- Cook until soft, this should take about 10 minutes depending on the size of the sweet potatoes. Find the biggest piece and pierce it with a knife. It will glide in easily when cooked thoroughly. I usually eat a few just to make sure 🙂
- While the sweet potatoes are cooking, add two handfuls of your greens to a medium bowl. I like using a glass bowl because this salad looks beautiful on the table. Crumble feta over the salad with your hands.
- Drizzle with olive oil and sprinkle with salt and pepper. Keep in mind that feta already has a salty, briny taste to it so you won’t need much salt.
- Next, cut the ends of a radish to get rid of the greenish root part and the top “tail”. I like to use a vegetable peeler to peel off a uniform disk but you can use a mandolin or a regular knife. If you use a vegetable peeler like I do, start at the top (inner white part facing you) and while pushing on the peeler, bring it down and around it out to the side at the end to have a clean cut. Add radish disks to the salad.
- When the sweet potatoes are cooked, first move them onto a paper towel lined plate and then add sweet potatoes to the salad. If it doesn’t look like there’s any excess grease, you may skip this step.
- Mix and serve!