Roasted Sweet Potato and Feta Salad

Roasted Sweet Potato and Feta Salad

Serves 2


• 1 packed Rainbow Fresh Sweet Mix
• 1 medium sweet potato
• 1 tablespoon olive oil
• pinch of salt and pepper
• 1 medium apple
• 30g walnuts, toasted
• 100g Fetta, crumbled


• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons maple syrup
• 1 teaspoon wholegrain mustard


Preheat oven to 200˚C.

Peel sweet potato and slice into wedges. Toss with olive oil, salt, and pepper. Place on a covered baking tray and roast for 25-30 minutes or until sweet potatoes start to brown. Remove from oven.

While sweet potatoes are in the oven, wash lettuce, slice apples into wedges, and toast walnuts in pan, tossing occasionally until fragrant.

In a bowl, whisk together oil, vinegar, maple syrup, and mustard, taste and adjust accordingly.

Assemble salad when sweet potatoes are cooked and drizzle with dressing.

Serve immediately.




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