Go Back
–+ servings
Roasted Sweet Potato and Orange Salad
Print Recipe
No ratings yet

Roasted Sweet Potato & Orange Salad

Author: Marinka
This Roasted Sweet Potato & Orange Salad offers a perfect balance of flavors: tender, caramelized roasted sweet potatoes paired with the bright, tangy burst of citrus. Each bite combines the earthy sweetness of the potatoes, the refreshing zest of oranges, the bitterness of the arugula and the saltiness of the feta.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Pin Recipe Facebook
Servings: 2 people

Ingredients

  • 2 tablespoons pine nuts
  • 12 ounces sweet potato cut in cubes
  • 1 tablespoon olive oil
  • salt & pepper
  • 2 oranges cut in sections
  • 1 ounce spinach
  • 1 ounce arugula
  • 3 ounces feta cheese crumbled

Dressing

  • 1.5 tablespoons orange juice
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon mustard
  • 1/2 tablespoon vinegar rice, white wine, apple cider
  • 1/2 tablespoon honey
  • salt & pepper

Instructions

  • Place the raw pine nuts on a baking sheet and place the baking sheet in the oven. Turn the oven on to 350 degrees F. By the time the oven is at 350 degrees, the pine nuts are roasted. (NOTE 1)
  • Peel the sweet potato, cut them in cubes of about 1/2-3/4 inch. Drizzle with olive oil and sprinkle with salt & pepper. Make sure all cubes are coated and place them on a baking sheet lined with parchment paper. Bake in an oven of 425 degrees F for about 30-40 minutes or until the cubes are fork tender. Allow to cool a little.
  • Section the oranges. See NOTE 2.
  • Prepare the dressing by mixing orange juice, olive oil, mustard, vinegar, honey, salt & pepper.
  • Place spinach and arugula in a bowl and add sweet potato cubes, orange sections, pine nuts, feta (crumbled). Add the dressing at the very last moment and mix.

Notes

  1. You can also roast the pine nuts in a skillet. Place them in a dry skillet, turn the heat to medium-low and cook them, stirring occasionally, until they’re golden-brown. The total toasting time will take about 3 to 5 minutes.
  2. Section the oranges by remove the skin and pith, then cut between the segments to create wedges. These wedges are also called supremes. Check out this post to see how.

Nutrition

Calories: 512kcal | Carbohydrates: 60g | Protein: 12g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Sodium: 635mg | Fiber: 9g | Sugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram