Sweet potato & feta salad

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Results 41-47

• betsy

  20 August 2012

  betsy rated and commented on this recipe

  

  I have made this a couple of times now for bbq's - my friends and I love it, it's always the first dish to be polished off. The Only change I make is to roast the onions as I don't like raw onion. Delicious!

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• Coralia

  28 October 2012

  Coralia rated and commented on this recipe

  

  reaaaally tasty!!!

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• sallybear85

  08 January 2013

  sallybear85 rated and commented on this recipe

  

  Absolutely loved this recipe! I roasted then grilled the sweet potatoes rather than BBQing (it was a Monday night and I hadn't read the instructions until after I'd prepared my veg!) Would certainly cook again for a lazy hearty meal, BBQ side, vege guest... Perfect!

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• Sally kindle

  09 January 2013

  Sally kindle rated this recipe

  

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• liljaarn

  17 January 2013

  liljaarn rated and commented on this recipe

  

  Very tasty and will definitely be making it again! Added some red pepper to the mix which went down nicely.

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• Magdusia

  23 April 2013

  Magdusia rated this recipe

  

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• patgal56

  06 May 2013

  patgal56 rated and commented on this recipe

  

  I was looking for a side dish to serve with pork carnitas and homemade tortillas last weekend, and as my husband had to get on a plane after dinner I didn't want to serve our usual black beans ~:-D. I came across this recipe, and it was perfect with the pork! The only changes I made were to omit the mustard as we were having Mexican, and I used pumpkin seed oil for the dressing instead of olive. I would use the mustard in the dressing if I was serving this with chicken or alone. The salad was easy and delicious, and the leftover salad was great on tortillas!

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Ingredients

• 800g orange sweet potatoes , cut into slices
• olive oil
• 100g baby spinach
• 4 tbsp pine nuts , toasted
• 1 small red onion , cut into thin wedges
• 200g feta cheese , crumbled
• 3 tbsp balsamic vinegar
• 2 tbsp clear honey
• 1 tbsp wholegrain mustard

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Ingredients

• 800g orange sweet potatoes , cut into slices
• olive oil
• 100g baby spinach
• 4 tbsp pine nuts , toasted
• 1 small red onion , cut into thin wedges
• 200g feta cheese , crumbled
• 3 tbsp balsamic vinegar
• 2 tbsp clear honey
• 1 tbsp wholegrain mustard

Per serving

501 kcalories, protein 13g, carbohydrate 53g, fat 28 g, saturated fat 8.7g, fibre 5.9g, salt 2.28 g

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