Hands up who loves the lazy salad days of summer. When you can escape the hot kitchen quicker and enjoy eating outside.

However, salad doesn’t have to be boring and salad also needn’t be confined to the Summer Months. This Gluten free Sweet Potato and feta salad is packed full of flavor and is a great lunchtime option whatever time of the year.

Cooking with Kids?

This is a great recipe to make with children. Get them to help with the weighing and measuring. Getting them involved in cooking savoury dishes rather than always cakes and biscuits. Will encourage them to have a love of food. Not just the sweet stuff.

Other tasks they can help with, could be the peeling, if they are old enough. Crumbling the feta, whisking up the dressing or shaking it in a jar. Plus kids love sprinkling on the seeds.

Do I need any specialist equipment?

I recommend using a griddle pan for the sweet potato, as it adds the markings to the slices. Which looks more attractive and adds an extra caramlised favour to the sweet potato.

If you don’t have a griddle pan, you can easily substitute for a normal frying pan.

Is it Vegan?

This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by the feta for chickpeas or cashew nuts. To give a valuable source of protein.

Don’t forget to Pin it for later!

Sweet potato and feta salad

Sweet potato and feta salad

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 800 g sweet potato
  • 2 1/2 tbsp olive oil
  • 1 red onion
  • 100 g mixed leaf salad
  • 100 g feta
  • 2 tbsp pumpkin seeds
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tbsp wholegrain mustard

Instructions

  1. Simmer 800g of sliced sweet potato in water for about 5 minutes until just tender.
  2. Drain and cool.
  3. Toss with 2 tbsp of olive oil and season.
  4. Heat a griddle pan and cook the sweet potato slices for a few minutes on each side.
  5. Slice the red onion finely and cook in the griddle pan until caramelized.
  6. In a serving bowl or platter layer 100g mixed leaf salad.
  7. Layer over the onion and crumble on 100g of feta.
  8. Top with the slices of sweet potato and add 2 tbsp of pumpkin seeds.
  9. Whisk 1 1/2 tbsp of balsamic vinegar, 1/2 tbsp of olive oil, 1 tbsp honey, 1/2 tbsp wholegrain mustard together.
  10. Drizzle the dressing over the top of the salad.

Notes

Equipment

Weighing scales

Vegetable Peeler

Chopping board

Vegetable Knife

Saucepan

Griddle pan

Tablespoon

Woodenspoon

Serving dish

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 383Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 22mgSodium: 334mgCarbohydrates: 53gFiber: 8gSugar: 21gProtein: 9g

Did you make this recipe?

if you make this recipe, tag me on Instagram so I can see!

Liked My sweet potato and feta salad?

You’ll love

Two quick gluten free pasta recipes
Cheese and Onion pasties
Summer Vegetable Minestrone