Baked Yam Spinach Feta Salad with Sun-Dried Tomatoes.

Baked yam spinach feta salad with tender roasted yams, creamy feta, sun-dried tomatoes and fresh spinach for a colourful, satisfying meal.

This baked yam spinach feta salad with sun-dried tomatoes is packed with warm, roasted yams, fresh spinach, creamy feta and rich, tangy sun-dried tomatoes. The sweet, tender yams balance the salty feta beautifully, while the spinach keeps everything fresh and colourful.

It’s the kind of roasted yam salad that works just as well for a cozy fall lunch as it does for Thanksgiving or Christmas dinner. Hearty enough to enjoy on its own and colourful enough for a holiday table, this easy spinach feta salad is a lovely way to bring something fresh to your cold-weather meals.

Warm Roasted Yam Salad with Spinach and Feta

This baked yam spinach feta salad with sun-dried tomatoes brings together sweet, tender roasted yams, fresh spinach, creamy feta and rich, tangy sun-dried tomatoes. It’s a colourful, satisfying salad with a lovely balance of sweet and savoury flavours.

Why This Roasted Yam and Feta Salad Is So Good

The contrast between the warm roasted yams and fresh spinach is what makes this salad special. Roasting brings out the natural sweetness of the yams, while the salty feta and tangy sun-dried tomatoes keep everything nicely balanced.

Let the yams cool slightly before adding them to the spinach. You want them warm enough to bring out the flavours without completely wilting the greens.

When to Serve Baked Yam Spinach Salad

This roasted yam salad is perfect for fall lunches, cozy weeknight dinners and holiday gatherings. Its beautiful colours make it especially appealing for Thanksgiving and Christmas.

Serve it alongside roast chicken, turkey or grilled salmon, or enjoy a generous bowl on its own for a satisfying vegetarian lunch.

Tips and Tricks for the Best Baked Yam Spinach Feta Salad

• Cut the yams evenly: Similar-sized cubes roast evenly, giving your roasted yam salad tender centres and caramelized edges.
• Don’t crowd the baking sheet: Spread the yams in a single layer so they roast instead of steam.
• Let the yams cool slightly: Warm yams taste wonderful, but adding them straight from the oven can wilt the spinach.
• Drain the sun-dried tomatoes: Remove excess oil before chopping so the salad doesn’t become too heavy.
• Use generous pieces of feta: Creamy, salty feta balances the natural sweetness of the roasted yams.
• Add dressing gradually: Toss gently with just enough dressing to coat the ingredients without weighing down the spinach.
• Assemble just before serving: Prepare the yams ahead, but combine everything closer to serving to keep your baked yam spinach feta salad fresh and colourful.

Baked Yam Spinach Feta Salad with Sun-Dried Tomatoes

This baked yam spinach feta salad is warm, colourful, and really satisfying without feeling heavy. The yams get caramelized around the edges, the spinach softens just a little from the heat, and the sun-dried tomatoes and feta cheeseadd that salty Mediterranean flavour that makes the whole salad feel more finished. It is an easy vegetarian salad, a healthy side dish, or a simple lunch bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course lunch, Main Course, Salad, Side Dish

Cuisine Mediterranean-inspired

Servings 4 servings

Calories 648 kcal

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

  

1x2x3x

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
• ⅓ 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.
For the best Baked Yam Spinach Feta Salad, let the roasted yams cool for about 5 minutes before adding them to the fresh spinach. They should still be warm enough to slightly soften the greens, but not so hot that the spinach wilts too much. That little balance gives this healthy yam salad the best texture and keeps it looking fresh and colourful.

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

Serving: 1servingCalories: 648kcalCarbohydrates: 99gProtein: 11gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 17mgSodium: 737mgPotassium: 3190mgFiber: 16gSugar: 7gVitamin A: 4568IUVitamin C: 72mgCalcium: 207mgIron: 5mg

Keyword baked yam salad, Baked Yam Spinach Feta Salad, Mediterranean yam salad, recipe, roasted yam salad, spinach feta salad, spinach salad with feta, warm spinach salad, yam and feta salad

Tried this recipe?Let us know how it was!