Greek-Style Roasted Sweet Potato Salad

This sweet potato salad recipe is both hearty and refreshing at the same time. As someone who loves hosting, I constantly search for ways to incorporate more salads into my menus, especially during the chillier months of the year. And this sweet potato salad recipe checks all the boxes! It’s vibrant, flavorful, and enjoyable to eat, loaded with nutrition, and full of interesting texture and flavors. It’s simple to whip up and works well as a side dish, main course, or even a fantastic option for potlucks or holiday gatherings.

How to make Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 8

Ingredients:

Red Wine Dressing

•             1/4       cup extra-virgin olive oil (Filippo Berio)
•             2          tablespoons red wine vinegar (Filippo Berio)
•             2          tablespoons chopped fresh parsley
•             1          teaspoon honey
•             1          clove garlic, minced
•             1/4       teaspoon salt
•             1/4       teaspoon pepper

Roasted Sweet Potato Salad

•             3          tablespoons extra-virgin olive oil (Filippo Berio)
•             1          tablespoon red wine vinegar (Filippo Berio)
•             1          teaspoon dried oregano
•             1/2       teaspoon dried mint
•             2          cloves garlic, minced
•             1/2       teaspoon salt
•             1/4       teaspoon pepper
•             2          pounds sweet potatoes, sliced into 1/2-inch rounds
•             1          cup shredded romaine lettuce
•             1          tomato, chopped
•             1/3       cup sliced pitted Kalamata olives

Directions:

1. Heat oven to 400 degrees.
2. Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt, and pepper.

Roasted Sweet Potato Salad:

1. Whisk together olive oil, vinegar, oregano, mint, garlic, salt, and pepper; toss with potatoes until well-coated.
2. Arrange in a single layer on a parchment paper-lined baking sheet.
3. Roast about 30 minutes, or until golden brown and tender.
4. Arrange sweet potatoes on a serving platter.
5. Top with lettuce, tomato and olives; drizzle with dressing.

Tips:

• For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.
• Sweet potatoes come in various colors: red, gold, purple, and white. The most common varieties we find available at grocery stores are Beauregard (deep orange flesh), Jewel (light orange flesh), and Garnet, also known as the red yam (dark orange-red skin). You can use any type you like in this sweet potato salad recipe.
• A sweet potato should be firm and have smooth skin.  Do not select soft, mushy, or sprouted ones. Avoid those with any brown or black spots or discoloration. Bright, uniform sweet potatoes will have the best flavor!
• Size matters! Choose small to medium-sized sweet potatoes. These have less starch, are more moist than large ones, and tend to be creamier and sweeter.