Roasted Sweet Potato & Baby Spinach Salad with

Name: Roasted Sweet Potato & Baby Spinach Salad with Pecans & Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Healthy
Ingredients: 500 g Sweet potatoes, peeled and cut into 3/4-inch cubes; 150 g Fresh baby spinach leaves; 80 g Crumbled Greek feta cheese; 50 g Raw pecan halves, toasted and roughly chopped; 40 g Dried cranberries; 45 ml Extra virgin olive oil; 15 ml + 15ml Apple cider vinegar & pure maple syrup; 3 g each Ground cinnamon, fine sea salt, and black pepper

Jump to Recipe Step-by-Step

Wholesome, mindful eating never has to mean sacrificing deep culinary flavor, and this Roasted Sweet Potato & Baby Spinach Salad with Pecans & Feta proves it with every bite. Bringing together sweet potatoes, and cut into 3/4-inch cubes, baby spinach leaves and crumbled greek feta cheese for an energizing, nutrient-dense meal, it satisfies hearty appetites in just 30 min without leaving you feeling weighed down.

Ingredients

4 servings

3 cups cubed (about 2 medium) Sweet potatoes, peeled and cut into 3/4-inch cubes
5 cups packed Fresh baby spinach leaves
1/2 cup Crumbled Greek feta cheese
1/2 cup Raw pecan halves, toasted and roughly chopped
1/3 cup Dried cranberries
3 tbsp Extra virgin olive oil
1 tbsp each Apple cider vinegar & pure maple syrup
1/2 tsp each Ground cinnamon, fine sea salt, and black pepper

Step-by-Step Instructions

Toss sweet potato cubes with 1 tbsp olive oil, cinnamon, salt, and pepper. Spread on a baking sheet; **roast at 400°F (200°C) for 20 minutes** until caramelized and fork-tender.

In a dry skillet over medium heat, toast pecan halves for **3 minutes** until fragrant and crunchy.

Whisk remaining 2 tbsp olive oil, apple cider vinegar, maple syrup, salt, and pepper in a small bowl.

In a large salad bowl, combine baby spinach, warm roasted sweet potatoes, toasted pecans, dried cranberries, and crumbled feta. Drizzle with dressing, toss gently, and serve immediately.

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Chef Amara’s Kitchen Secrets & Pro Tips

Adding the sweet potatoes while still warm from the oven slightly wilts the spinach, unlocking sweet earthy flavors.
Substitute goat cheese for feta for an even creamier, tangier finish.

1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Adding the sweet potatoes while still warm from the oven slightly wilts the spinach, unlocking sweet earthy flavors.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if My Roasted Sweet Potato & Baby Spinach Salad with Pecans & Feta Vegetables Turn Soggy Instead of Crisp?: Avoid crowding your skillet or roasting pan. Trapped steam makes veggies soggy. Spread them across the pan with space between pieces so moisture evaporates and edges caramelize.
How to Deepen Savoriness Without Heavy Salt?: Add a splash of tamari, nutritional yeast, roasted garlic, or smoked paprika. These natural umami boosters satisfy the palate while keeping sodium in check.

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Storage, Freezing & Reheating Guidelines

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Excellent for weekly meal prep! Portion into glass meal prep containers and refrigerate for up to 5 days. Enjoy chilled or reheat in a microwave or toaster oven until warm throughout.

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Frequently Asked Questions

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Q: Is this recipe suitable for meal prep? A: Yes! It holds up exceptionally well without wilting or losing flavor over 4–5 days in the refrigerator.

Q: Can I adjust the macronutrients for low-carb or keto? A: Yes, simply increase the leafy greens or healthy fat portion and scale down high-carb starches.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 4)

260 Calories

30g Carbs 11% DV

5g Protein 10% DV

14g Fat 18% DV

5g Fiber 18% DV

320mg Sodium 14% DV

Carbs 47% Protein 8% Fat 45%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Healthy
Dietary Vegetarian, Gluten-Free
Total Time 30 min
Yield 4 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

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Roasted Sweet Potato & Baby Spinach Salad with Pecans & Feta

Ingredients

Step-by-Step Instructions

Roast Sweet Potatoes

Toast Pecans

Whisk Dressing