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.
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
- 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
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