Roasted Sweet Potato & Feta Dinner Salad
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Naturally sweet while low on the glycemic index, roasted sweet potato not only adds warmth to this meal, but also brings a boost of fat-blasting fiber that fills you up fast and helps to bust cravings.

Pumpkin seeds and walnuts are high in hormone-balancing zinc and healthy fatty acids, while feta cheese is pleasantly creamy, high in calcium and protein. On a bed of low-cal arugula and red bell peppers, this gluten-free salad makes for a complete meal that helps to slim and trim your body and appetite. Serves 6.

Roasted Sweet Potato & Feta Dinner Salad

INGREDIENTS
•    3 sweet potatoes, peeled and diced into small cubes (about 4 cups)
•    2 tablespoon olive oil
•    1 teaspoon chili powder or cayenne pepper (optional)
•    1 teaspoon paprika
•    Salt and cracked black pepper, to tastefood-kitchen-cooking-spices
•    4 cups arugula
•    ½ cup pumpkin seeds
•    ¼ cup raw walnuts, chopped
•    ½ cup dried cranberries
•    ½ cup red bell pepper, chopped
•    ¼ cup purple onion, chopped
•    ½ cup crumbled feta cheese

For the dressing:
•    1/3 cup extra-virgin olive oil
•    1/3 cup balsamic vinegar
•    2 cloves garlic, pressed
•    1 teaspoon dried basil
•    1 teaspoon dried oregano
•    Salt and cracked black pepper, to taste

Preheat the oven to 350 degrees. Place the sweet potato cubes directly on a baking sheet and drizzle with the oil. Sprinkle over with chili powder, paprika, salt, and pepper, and toss everything with clean hands directly on the pan to coat the potato cubes on all sides. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside to cool.

Meanwhile, in a mason jar, combine all of the salad dressing ingredients. Cap the jar, shake well, and allow to rest on the counter for several minutes for the flavors to infuse.

In a large salad bowl, toss the arugula, red bell peppers, onions, cranberries, pumpkin seeds and walnuts together well. Add in the feta cheese, the cooled sweet potato cubes and the salad dressing. Toss again gently, so as not to mush the potato pieces. Serve and enjoy.

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