Looking for a delicious new salad to add to the meal plan? Look no further than this Roasted Sweet Potato, Avocado and Feta Salad!
I’m having what one might call a trying Monday, so indulge me in a little cathartic venting. We had a killer storm here last night and lost power about 6pm. It’s now 9am and the power still isn’t on. And they are guessing it won’t be until tomorrow night! This has coincided with a heatwave, meaning it was a rough nights sleep and a rougher day inside today for someone who works from home!
AND it’s our third day of the Whole30 and I had to throw away all the meat that perished in our fridge overnight thanks to said blackout. And I’m scratching my head just a little at what the heck I’m going to feed us today.
Deep breath! Alright, that’s enough complaining. Life isn’t that bad and it’s one small hurdle. But sheesh, it sure has been frustrating.
Now, let’s talk about this Roasted Sweet Potato, Avocado and Feta Salad! No – it is absolutely NOT Whole30 compliant. But it was one of the last salads I ate before saying goodbye to cheese for 30 days.
In fact, just looking at the picture of it is a little cruel for someone who is still 27 days away from the thought of cheese! But I’ve pushed through because this recipe is just to good to sideline for another month before sharing with you.
You may have noticed that I love adding roasted vegetables to my salads. Some of my past favourites include my Pumpkin, Avocado and Haloumi salad and my Roasted Pumpkin and Chickpea Salad. But until last week I had never thought to add roasted sweet potato to a salad. And now I am so glad I finally did.
Try it for yourself and see!
- 1 sweet potato diced
- 1 red onion cut into wedges
- 1 tbsp olive oil
- 2 cups mixed lettuce leaves can just use arugula or spinach
- 1/2 avocado
- 25 grams feta cheese
- Handful pine nuts
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil Extra Virgin
- Salt to taste
- Pepper to taste
Heat oven to 200C / 390F.
Place sweet potato and red onion on a baking tray lined with baking paper and cover with olive oil. Mix with your hands to ensure all pieces are coated.
Place tray in oven and bake for 20-30 minutes, until sweet potato is cooked through, flipping once half way.
Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in small jar and shake to combine to make a basic balsamic vinaigrette.
Dress the lettuce in a bowl with vinaigrette and salt and pepper. Then arrange sweet potato, red onion, avocado, feta cheese and pine nuts on top.
Go on… pin it for later! You know you want too!