Sweet potato, spring onion & feta salad

Sweet potato, spring onion & feta salad

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(19 ratings)

Prep: 10 mins Cook: 35 mins


Serves 6 - 8
Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal360
  • fat13g
  • saturates4g
  • carbs54g
  • sugars18g
  • fibre6g
  • protein7g
  • salt0.9g
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  • 2kg sweet potato, peeled and cut into large chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g feta cheese, roughly crumbled
  • 50g toasted pine nut

For the dressing

  • 4 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp clear honey
  • 5 tbsp white wine vinegar


  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.

  2. Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.

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Comments, questions and tips

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Cara Driver
10th Feb, 2019
Super yummy but definitely didn’t take me 10 min to prep! 2 kg is 8 big sweet potatoes, that need to be peeled and then chopped (my left hand is still sore 4 hours later). And they most definitely don’t fit on two big baking trays, never mind only one. So I put the chunks in a big casserole (which also helped with mixing the chunks and the oil) and cooked them at 180’C for 45 min. Had fun picking out four spring onions to use out of the seven different sized ones I had, and pondered how much parsley to pick from my plant to make up “half a small bunch” of parsley but ended up with a cupped handful. Many thanks for a very delicious alternative to the stodgy potato salad I’d usually buy.
13th Dec, 2018
I made this purely because I had to use up some feta and a big sweet potato. It was just ok. I knew when I saw it was a Good Food recipe it might not be good, since I tried another random-ingredient-combo recipe from here before and it was no bueno. One thing I dislike about this recipe is its wording. "Pile the potato on a serving platter and drizzle over the dressing"? Sounds like you're drizzling the potato! Anyway there was too much white wine vinegar and I don't think it kept very well in terms of flavor. As with any salad, if you have leftovers, save the dressing for serving time.
Lara Chan-Baker's picture
Lara Chan-Baker
18th Nov, 2018
This is so simple, so cheap, and so tasty! Has become a staple for us — and always my go-to when I need to feed a crowd. I often use toasted sunflower or pumpkin seeds though, because I'd need to take out a loan to buy pine nuts.
10th Sep, 2017
Absolutely delicious! I serve this hot from the oven as an accompaniment to salmon normally. Everyone I've cooked this for has raved about it.
7th Apr, 2014
So simply yet so tasty!! The sweetness of the honey balances the acidity and tangyness of the vinegar and feta. I like to serve it warm, straight from the oven.
17th May, 2013
Forgot the rating!
17th May, 2013
This is simply one of the best recipes I've ever tried. Its perfect for entertaining, for bbq's etc - very versatile. I also add a dollop of pesto to the dressing. Every single person who has eaten this has raved about it and demanded the recipe! I've also served it with gammon, and chicken breasts stuffed with cheese and mustard and wrapped in bacon. Utterly scrumptious!!
30th Mar, 2013
Tried this out for a luncheon, as was looking for recipes that I could serve for multinational guests that included a Vegetarian and a Coeliac sufferer. Delicious alternative, went down a treat with both our German and Bulgarian guests. Even the meat eaters loved it, will become a favourite for this years bbqs, I'm sure
31st Dec, 2014
5 tablespoons of wine vinegar, that doesn't seem right. I put in 2, 5 would have been too acidic and too much liquid. Is this a misprint?
goodfoodteam's picture
8th Jan, 2015
Hi reuben, thanks for your question. No it isn't a misprint but great that you adapted the recipe to suit your tastes. Hope you enjoyed the finished dish. 
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