Roasted Sweet Potato Salad

Prep Time
Cook Time
Ready In

"Roasted sweet potato served on a bed romaine. Any nut can be subbed for the pine nuts, i.e. macadamia or pistachios."

Original recipe yields 2 servings


  • Serving Size: 1 (274.9 g)
  • Calories 425.2
  • Total Fat - 34.9 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 7.9 mg
  • Sodium - 116.6 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.4 g
  • Protein - 9.4 g
  • Calcium - 160.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.2 mg

Step 1

Pre-heat the oven to 350°F.

Step 2

Place the sweet potato in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.

Step 3

Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled sweet potato.

Step 4

Sprinkle on crumbled feta and pine nuts.

Step 5

Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.

Tips & Variations

No special items needed.



Another winner, Mike! I just loved this salad - the colors, the texture, the flavor. We'll be making this one again and again. Thanks for posting! Made for SWT 2018.

review by:
(31 Aug 2018)


Really beautiful salad! Love everything that is in it and the combination is delicious. Another winner posted by Mikekey! Thanks for sharing. Made for Susie's World Tour 2018.

review by:
(20 Aug 2018)


We all just loved this recipe! Except for using ice berg lettuce (I could not buy romaine) & doubling the recipe, I made this salad exactly as written and I could not have gone wrong. I would have to say this is one really superb salad. We thoroughly enjoyed the dressing, which really does go so well with the salad. I will be making this again for sure.

review by:
(22 Mar 2016)


I always know where to come for the very best recipes I know anything I make from this site will turn out a success, this is another winner. We all loved this salad very much it has great flavor and I will make many times again, thank you Mikekey!

review by:
(5 Jan 2014)