This sweet potato, pea and feta salad is just divine! Roasted chunks of sweet potato topped with fresh vibrant peas and creamy feta; it’s a heavenly combo and makes one satisfying salad. Finished off with a sprinkle of crunchy nuts and seeds. Served as a side dish or the main event, this sweet potato salad is a winner! Gluten free and grain free.
This sweet potato, pea and feta salad is such a nourishing, filling salad to enjoy. I absolutely adore roasted sweet potato in pretty much any form; combine it with sweet peas, tangy crumbled feta and a generous sprinkle of lightly toasted nuts and seeds and you have yourself the most delicious plate of goodness. The vibrant fresh colours are just enough to make you want to dive in, let alone thinking about all the amazing flavours you’ve combined here.
What I particularly love about this sweet potato salad is that it’s hearty enough to enjoy on its own as a light meal when you just feel like something simple and vegetarian. It’s a balanced dish; the peas, walnuts, sunflower seeds and feta add quite a decent amount of protein, making it properly filling (and it will keep you full). Did you know a cup of peas has eight grams of protein? That’s quite high for a vegetable! Also, these ingredients, together with the extra virgin olive oil in the dressing, ensure you’re getting an optimal dose of healthy fats to keep you glowing.
The recipe for this sweet potato, pea and feta salad as set out below makes enough to feed two people as a light meal, or as a side to a larger meal (for example, serve it with a nice piece of grilled fish or top it with some softly poached, or sunny-side-up, fried eggs). It keeps quite well so you can store it in the fridge for a few days too; just keep the dressing separate until you’re ready to serve it.
Sweet Potato, Pea and Feta Salad
- 300-400 grams sweet potato
- 2/3 cup frozen peas, thawed
- 2 large handfuls baby spinach (about 50 grams)
- 50 grams feta cheese
- 1/3 cup raw walnuts
- 2 tbsp sunflower seeds
- 1 tbsp coconut oil, melted (or extra virgin olive oil)
- 3 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard
- 2 tsp apple cider vinegar
- Salt & pepper to taste
- Preheat oven to 180˚C and line a baking tray with baking paper (or lightly oil to stop sticking).
- Wash the sweet potatoes, and then cut into large cubes. Spread sweet potato evenly over the tray and pour over coconut oil; move the sweet potato around so it's evenly coated. Then, pop the tray in the oven and roast until soft (20-30 minutes). When the sweet potato is done, remove and allow to cool to room temperature.
- Toast up the walnuts and seeds too while the sweet potato is roasting in the oven. Roughly chop the walnuts and then spread these out over another small tray together with the sunflower seeds. Pop them in to the oven for 5-8 minutes until lightly toasted, then remove and set aside.
- While you're waiting for everything to cool, make the dressing and prep the rest of the salad ingredients. If you haven't already, get out your frozen peas and leave to thaw (you can speed up the process by covering with hot water and then draining). Make the dressing by combining all dressing ingredients in a small jar and shake to combine.
- Plate up your salad by first laying down the baby spinach, then the sweet potato, followed by the peas, feta and finally topping with the nuts and seeds. If you're serving right away, drizzle over the dressing and season with salt & pepper to taste.