Roasted Sweet Potato And Feta Salad
- 1/4 cup red wine vinegar
- 2 tbsp. dijon mustard
- 2 tsp honey
- 3/4 cup olive oil
- 1 tsp. kosher salt
- 4 lb. sweet potatoes, peeled, diced
- 2 red onion, cut to wedges
- 2 tsp. kosher salt
- 1/2 tsp. black pepper, cracked
- 1/4 cup olive oil
- 1 lb. baby spinach, rinsed
- 6 oz. feta cheese, diced
- black pepper, ground
Preheat the oven to 350 degrees F.
Combine the sweet potatoes, red onions, 2 tsp.salt, and 1 tsp. pepper in a large bowl and drizzle with the 1/4 cup olive oil; toss to coat well. Spread the mixture in a single layer on a baking sheet, and roast in the oven for 30 minutes. Turn the vegetables, and continue roasting for 30 more minutes. The onions should be well cooked and caramelized and the sweet potatoes brown around the edges.
While the vegetables are cooking, combine all the dressing ingredients (1/4 cup vinegar, 2 tbsp. dijon mustard, 2 tsp. honey, 3/4 cup, olive oil, 1 tsp. kosher salt, 1/2 tsp. black pepper, cracked) in a blender or food processor and process until combined.
Arrange the spinach in a shallow bowl or on a platter, and scatter the warm onions and sweet potatoes over it. (If the spinach wilts a bit, all the better.) Drizzle with the dressing. Scatter the feta over the top. Grind some pepper over the salad, and serve immediately.
Time to prepare: 1 hour, 10 minutes.