Sweet Potato, Pea and Feta Salad

Salad of baby spinach, sweet potato and peas topped with feta, seeds and mustard dressing

Sweet Potato, Pea and Feta Salad

Sweet Potato, Pea and Feta Salad. Satisfying, easy and delicious, this hearty salad works as a main or a side dish! Gluten free.

4 from 1 vote

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Course: Salads and Sides

Cuisine: gluten free, grain free, paleo, vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serves

Calories: 444kcal

Ingredients

300 grams sweet potato (2 medium sweet potatoes)
2/3 cup frozen peas, thawed
2 large handfuls baby spinach (about 50 grams)
40 grams feta cheese
1/3 cup walnuts
2 tbsp sunflower seeds
1 tbsp extra virgin olive oil

Dressing

3 tbsp extra virgin olive oil
2 tsp wholegrain mustard
2 tsp apple cider vinegar
Salt & pepper to taste
1 tsp honey - optional, to sweeten dressing slightly

Instructions

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 olive 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.

Notes

*For a dairy-free version, simply omit the feta cheese. You could also swap it for some more nuts, lentils or chickpeas.

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Nutrition

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