Sweet Potato Salad – With Feta, Avocado & Caramelised Balsamic
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
This colourful and flavour-packed salad was the best-seller at my café. Featuring roasted sweet potato, creamy avocado, soft feta, toasted walnuts, and a homemade vinaigrette, it's finished with a generous drizzle of caramelised balsamic. Easy, healthy, and perfect for entertaining.
Ingredients
No Strict Measurements - just guidelines
- Sweet potatoes peeled and chopped into bite-sized chunks
- Olive oil for roasting
- Walnuts
- Baby spinach leaves
- Avocados ripe but firm
- Danish feta or soft feta, crumbled
- Caramelised balsamic store-bought or homemade
For the Vinaigrette:
- Juice of ½ large lemon
- ½ tsp salt
- ½ -1 tsp mustard Dijon or mild
- 4 parts olive oil to 1 part lemon juice
- 1 tsp honey optional, but recommended
Instructions
- Preheat oven to 180°C (350°F). Peel and chop sweet potatoes, drizzle with olive oil, and roast for 20–30 minutes until golden and tender.
- Toast walnuts on a tray in the oven for ~10 minutes until fragrant. No need to chop them.
Make Vinaigrette
- In a small jar, combine lemon juice, salt, mustard, honey, and olive oil (4:1 ratio). Shake until well emulsified.
Prepare Other Ingredients:
- Dice avocado into bite-sized chunks. Crumble soft Danish feta. Set aside.
- Dress the Leaves
- Place spinach into a serving bowl and toss gently with just enough vinaigrette to coat the leaves.
Assemble Salad
- Add roasted sweet potato (warm or at room temperature), followed by avocado, feta, and toasted walnuts.
- Finish with a generous drizzle of caramelised balsamic. Serve immediately or refrigerate until needed.
Video
Notes
- You can use balsamic glaze if caramelised balsamic isn't available, but the caramelised version has a deeper, sweeter flavour.
- Danish feta works best — it’s soft and creamy, and blends beautifully with the other textures.
- Great for make-ahead meals, light lunches, or entertaining.