Mediterranean Diet Sweet Potato Salad

Elevate your salad game with this vibrant Mediterranean Diet Sweet Potato Salad, where wholesome ingredients meet bold, zesty flavors. Roasted sweet potatoes, seasoned with paprika and cumin, form the hearty base of this nutrient-packed dish, while fresh baby spinach, juicy cherry tomatoes, crisp cucumber, and briny Kalamata olives add layers of Mediterranean-inspired goodness. Tossed in a tangy lemon-garlic dressing with a touch of Dijon mustard and honey (or maple syrup for a vegan twist), this salad is as versatile as it is delicious. Garnished with crumbled feta (optional) and fresh herbs like parsley and mint, it’s a colorful, crowd-pleasing side or light main. Perfect for meal prep, potlucks, or a wholesome weeknight dinner, this recipe is a celebration of healthy, vibrant eating.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups (diced) sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 cups baby spinach
• 1.5 cups (halved) cherry tomatoes
• 0.5 cups (thinly sliced) red onion
• 1 cup (diced) cucumber
• 0.5 cups Kalamata olives
• 0.5 cups (crumbled) feta cheese (optional, omit for vegan version)
• 0.25 cups (chopped) fresh parsley
• 0.25 cups (chopped) fresh mint
• 3 tablespoons lemon juice
• 2 garlic cloves (minced)
• 1 teaspoon dijon mustard
• 1 teaspoon honey (or maple syrup for vegan version)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, paprika, ground cumin, and a pinch of salt and pepper. Mix well to coat.

Step 3

Spread the seasoned sweet potatoes evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges. Remove from the oven and let cool slightly.

Step 4

While the sweet potatoes are roasting, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, Dijon mustard, honey (or maple syrup if vegan), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.

Step 5

In a large salad bowl, combine the baby spinach, cherry tomatoes, red onion, cucumber, Kalamata olives, and roasted sweet potatoes.

Step 6

If using, sprinkle the crumbled feta cheese on top. Then add the fresh parsley and mint.

Step 7

Drizzle the lemon-olive oil dressing over the salad and toss gently to combine.

Step 8

Serve immediately or chill for 10-15 minutes to allow the flavors to meld together. Enjoy!

Nutrition Facts

Serving size	(1376.7g)

Amount per serving	% Daily Value*
Calories	1611.4

Total Fat 98.9g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 106.8mg	0%
Sodium 4446.2mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 31.8g	0%
Total Sugars 44.7g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 1066.2mg	0%
Iron 15.0mg	0%
Potassium 1225.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 7.8%

Carbs: 38.2%