About
Mmm, well this is simply divine! Heavenly Harvest Salad has gorgeously roasted sweet potatoes for a touch of caramel sweetness and chili spice mixed with crumbly, sharp feta cheese and tart, tangy pickled red onions. Throw in some creamy beans and fresh spinach and you have an angelic salad for the delightful season! Heavenly Harvest Salad certainly earns its wings!
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 3/4 teaspoon kosher salt, divided, plus more, to taste
- 1/2 medium red onion, thinly sliced
- 1 large lime, zested and juiced
- 2 (14-ounce) cans black beans, drained and rinsed
- 2 cups baby spinach, packed
- 1/4 teaspoon freshly ground black pepper, plus more, to taste
- 4 ounces feta cheese, crumbled
Directions
Step 1 -Position an oven rack in the middle position.
Step 2 -Preheat the oven to 425 degrees F.
Step 3 -On a rimmed baking sheet, add the sweet potato cubes.
Step 4 -Drizzle the sweet potato cubes with 2 tablespoons of the olive oil and sprinkle them with the chili powder and 1/2 teaspoon of the kosher salt and toss to coat.
Step 5 -Arrange the sweet potato cubes in a single layer on the baking sheet.
Step 6 -Roast the sweet potatoes on the middle oven rack, tossing them halfway through, until they are tender and browned in spots, about 30 minutes.
Step 7 -Allow the sweet potatoes to cool until just warm to the touch, about 10-15 minutes.
Step 8 -In a large bowl, add the red onion slices, the lime zest, and the lime juice and toss to coat. Allow the red onions to rest in the pickling liquid.
Step 9 -In a bowl, add the roasted sweet potatoes, the pickled onions and their juices, the black beans, the spinach, the remaining olive oil, 1/4 teaspoon of the remaining salt, and 1/4 teaspoon of the black pepper and toss to combine.
Step 10 -Add the feta to the salad mixture and toss to combine.
Step 11 -Taste the salad for seasoning and add the extra salt and the extra black pepper, as needed.
Step 12 -Serve.
