Baked Yam Spinach Feta Salad with Sun-Dried Tomatoes
This Baked Yam Spinach Feta Salad with Sun-Dried Tomatoes was inspired by those wonderful deli salads that always look so colourful and full of flavour behind the glass counter. You know the ones — roasted vegetables, salty cheese, little pops of bold Mediterranean flavour, and just enough dressing to bring everything together. I wanted to make a homemade version that feels fresh, hearty, and a little special, but still easy enough for a regular lunch or dinner side dish.
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The baked yams get sweet and caramelized in the oven, then they are tossed with fresh spinach, creamy crumbled feta, chewy sun-dried tomatoes, and a simple tangy dressing. It has that deli-style salad feel, but made with real ingredients at home. This is a great healthy yam salad recipe, a colourful vegetarian side dish, and a lovely option when you want something more interesting than a plain green salad.
Short Description of the Recipe
This Baked Yam Spinach Feta Salad with Sun-Dried Tomatoes is a colourful deli-inspired salad made with sweet roasted yams, fresh spinach, creamy feta cheese, and bold sun-dried tomatoes. The yams bake until they are soft in the middle with those slightly caramelized edges, which gives the salad a warm, hearty feel. It is finished with a simple tangy dressing that pulls everything together without overpowering the fresh ingredients.
It is one of those easy vegetarian salad recipes that feels a little more special than a basic green salad, but it is still simple enough to make at home.
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Why It’s Good
This baked yam salad has such a nice mix of textures and flavours. The yams are sweet and tender, the spinach keeps things fresh, the feta adds a salty creamy bite, and the sun-dried tomatoes bring that rich Mediterranean flavour. I love how the warm yams slightly soften the spinach without making it soggy. It feels fresh, but still filling.
It is also a great way to make a healthy spinach salad feel more like a real meal. The roasted yams add comfort, the feta gives it richness, and the dressing adds just enough brightness. Simple ingredients, but they work really well together.
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When to Serve It
Serve this spinach feta yam salad as a healthy lunch, a colourful side dish, or a light vegetarian dinner. It is especially good with grilled chicken, salmon, soup, or a sandwich if you want to make it part of a bigger meal.
This salad also works beautifully for potlucks, holiday tables, meal prep lunches, or when you want a deli-style salad recipe that looks pretty but does not take a lot of fuss. It has that roasted vegetable salad feel that fits fall and winter, but the spinach and lemony dressing keep it fresh enough for spring and summer too.
Tips and Tricks
Roast the yams until the edges caramelize. For the best baked yam spinach feta salad, don’t pull the yams out too early. Those browned edges add sweetness and a little roasted flavour that makes the salad taste more deli-style.
Cut the yams into similar-sized wedges. This helps them bake evenly, so you do not end up with some pieces too soft and others still firm. Medium wedges work better than tiny pieces because they hold their shape in the salad.
Use fresh spinach, not frozen spinach. Fresh baby spinach gives this healthy spinach salad a soft but still fresh texture. The warm yams will wilt it just a little, which is exactly what you want.
Add the feta after the yams cool slightly. If the yams are piping hot, the feta can melt too much. A little softening is nice, but you still want those creamy, salty crumbles throughout the salad.
Use oil-packed sun-dried tomatoes. They have better flavour and a softer texture than the dry-packed ones. I like chopping them small so you get little bites of that tangy Mediterranean flavour all through the roasted yam salad.
Don’t overdress the salad. Start with a little dressing, toss gently, then add more if needed. Spinach can get heavy fast if there is too much dressing.
Toast the pumpkin seeds if you have time. It only takes a few minutes in a dry pan, but it adds a nice crunch. Small step. Big difference.
Serve it warm or room temperature. This baked yam salad with feta and sun-dried tomatoes is best when the yams are still warm, but it also holds up nicely at room temperature for potlucks, lunch, or a make-ahead side dish.
Variations
Add grilled chicken. To turn this baked yam spinach feta salad into more of a full dinner, add sliced grilled chicken on top. The smoky chicken goes really well with the sweet roasted yams, salty feta, and sun-dried tomatoes.
Make it a grain bowl. Serve the salad over quinoa, couscous, farro, or brown rice for a heartier Mediterranean yam salad bowl. This is a nice option for meal prep because the grains soak up the dressing without getting too soggy.
Use sweet potatoes instead of yams. If you only have sweet potatoes, they work perfectly in this roasted sweet potato spinach salad. The flavour is very similar, and they still get those lovely caramelized edges in the oven.
Add chickpeas. Toss in roasted chickpeas or canned chickpeas, rinsed and drained, for extra protein and texture. It makes the salad feel more filling while keeping it vegetarian.
Swap the feta cheese. Goat cheese gives the salad a creamy, tangy flavour, while shaved Parmesan adds a saltier bite. Feta is still my favourite here, but both work nicely.
Add fresh herbs. Fresh basil, parsley, dill, or mint can brighten up this spinach feta salad with sun-dried tomatoes. A little goes a long way. I like parsley for everyday, but basil makes it feel more summery.
Make it crunchier. Add toasted walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds. The crunch is really good against the soft baked yams and creamy feta.
Try a different dressing. A lemon Dijon vinaigrette keeps it fresh, but balsamic dressing gives the salad a deeper deli-style flavour. You can also use a little of the oil from the sun-dried tomato jar for extra Mediterranean flavour.
Serve it warm or chilled. Warm is my favourite because the spinach softens slightly, but this healthy roasted yam salad also works cold for lunches, potlucks, or make-ahead side dishes.
Storage Tips
Store the salad separately if you can. For the best baked yam spinach feta salad, keep the roasted yams, spinach, feta, sun-dried tomatoes, and dressing in separate containers until you are ready to serve. This keeps the spinach fresh and prevents it from getting too soft.
Refrigerate leftovers right away. Store leftover yam spinach salad in an airtight container in the fridge for up to 2 days. The flavour is still good the next day, but the spinach will soften from the dressing and warm yams.
Keep the dressing on the side. If you are making this as a meal prep salad, do not add the dressing until serving. Spinach is delicate and can wilt quickly once dressed.
Reheat the yams gently. Warm the baked yams in the microwave for a short time or in the oven at 350°F until just heated through. You do not want them piping hot when they go back on the spinach, or the greens can wilt too much.
Refresh before serving. If the salad has been sitting in the fridge, add a handful of fresh spinach, a little extra feta cheese, or a few more sun-dried tomatoes before serving. It brings the Mediterranean yam salad back to life.
Do not freeze this salad. The baked yams can freeze on their own, but the spinach, feta, and dressing do not hold up well. The texture gets watery and soft. Fresh is better here.
Best make-ahead tip: Roast the yams up to 2 days ahead, store them in the fridge, then assemble the salad fresh. This makes the roasted yam feta salad quick to put together for lunch, dinner, potlucks, or a healthy side dish.
Baked Yam Spinach Feta Salad with Sun-Dried Tomatoes
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Sharp knife
- Cutting board
- Small bowl or jar
- Whisk or fork
- Measuring spoons
- Serving platter or salad bowl
Ingredients
For the Baked Yams
- 3 yams medium, peeled and cut into wedges
- 2 tablespoons olive oil extra virgin
- 1 teaspoon paprika smoked
- ½ teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon salt kosher
- ¼ teaspoon pepper black
- ¼ teaspoon chili flakes optional
For the Salad
- 5 cups spinach fresh
- ½ cup feta cheese crumbled
- â…“ cup sun-dried tomatoes oil-packed and chopped
- ¼ cup pumpkin seeds toasted
- 2 tablespoons parsley fresh and chopped, optional
- For the Dressing
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice fresh
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey liquid
- 1 garlic clove small and minced
- ¼ teaspoon salt kosher
- ¼ teaspoon pepper black
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Season the yams. Add the yams, olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and chili flakes to a large bowl. Toss until the yams are evenly coated.
- Bake the yams for 30–35 minutes, flipping halfway through, until they are tender inside and golden with caramelized edges.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Build the salad. Add the spinach to a large serving bowl. Add the warm baked yams, sun-dried tomatoes, feta cheese, and pumpkin seeds.
- Dress and serve. Drizzle the dressing over the salad and gently toss. Serve while the yams are still warm.
Notes
- Roast the yams until they are tender with caramelized edges. That little bit of browning gives this baked yam spinach feta salad the best flavour.
- Fresh spinach works best because it softens slightly when the warm yams are added, but it still keeps a fresh, leafy texture.
- Oil-packed sun-dried tomatoes add the most flavour. I like to chop them smaller so every bite gets a little tangy, savoury tomato.
- Feta cheese adds a salty, creamy bite, so taste the salad before adding extra salt at the end.
- Let the baked yams cool for a few minutes before tossing them with the spinach. Too hot, and the spinach can wilt more than you want.
- This Mediterranean yam salad can be served warm, room temperature, or chilled. Warm is my favourite because the feta softens a little.
- For extra crunch, add toasted pumpkin seeds, walnuts, pecans, or sunflower seeds right before serving.
- This healthy roasted yam salad makes a great vegetarian side dish, lunch salad, or colourful deli-style salad for potlucks and holiday meals.
- If making ahead, store the dressing separately and add it just before serving so the spinach stays fresh.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.