This Sweet Potato Greek Salad is a colorful and tasty dish packed with nutrients! It combines roasted sweet potatoes, fresh veggies, and tangy feta cheese for a yummy mix.
The best part? This salad is so filling, you’ll forget it’s healthy! I love bringing it to picnics because it stays fresh and looks beautiful on the table. 🌈
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Their natural sweetness complements the tangy flavors. If you’re in a pinch, you can substitute with roasted butternut squash or even regular potatoes for a different twist.
Kale: I love using kale because it adds a nice crunch and holds up well with the dressing. Spinach or mixed greens are great substitutes if you prefer something softer and milder.
Feta Cheese: Feta gives that salty crunch, but if you’re looking for a dairy-free option, try using almond or cashew feta. For a vegan salad, you might simply leave it out or add avocado instead.
Halloumi Cheese: Grilling halloumi adds a wonderful texture. If unavailable, you could use grilled tofu or skip this ingredient altogether—just add more feta for creaminess!
How Do I Grill Sweet Potatoes Perfectly?
Grilling sweet potatoes can elevate the flavor, but it requires some care. Start by cutting them into even-sized chunks to ensure they cook uniformly. Here’s a step-by-step:
- Preheat the grill to medium-high to achieve those beautiful grill marks.
- Coat the sweet potatoes in olive oil, salt, and pepper to help them caramelize.
- Grill for about 10-15 minutes, turning occasionally. Keep an eye on them to avoid burning!
This will give you tender, smoky sweet potatoes that add depth to your salad. Enjoy the grilling process!
How to Make Sweet Potato Greek Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into cubes or rounds
- 1 tablespoon olive oil (plus extra for grilling)
- Salt and pepper, to taste
- 4 cups kale leaves, chopped (or substitute with spinach or mixed greens)
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced into rings
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1 cup halloumi cheese, cut into cubes
- 1 tablespoon dried oregano
For the Dressing:
- 1 lemon, juiced
- 1 teaspoon red wine vinegar (optional)
Time Needed:
This salad takes about 30 minutes to prepare—10 minutes for prepping the ingredients and about 20 minutes for grilling and assembling. It’s a quick, healthy dish that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill or grill pan to medium-high heat. This will ensure that your sweet potatoes and halloumi get those lovely grill marks and a nice char.
2. Prepare the Sweet Potatoes:
In a large bowl, toss your sweet potato cubes or rounds with 1 tablespoon of olive oil, along with a pinch of salt and pepper. Make sure they are well coated.
3. Grill the Sweet Potatoes:
Place the seasoned sweet potatoes on the grill. Grill them for about 10-15 minutes, turning occasionally until they’re tender and have some nice char marks. Once cooked, remove them from the grill and set aside.
4. Grill the Halloumi:
While the sweet potatoes are grilling, brush the halloumi cheese cubes lightly with olive oil and sprinkle with dried oregano. Grill the halloumi for 2-3 minutes on each side until golden brown and slightly soft. Remove and set aside with the sweet potatoes.
5. Assemble the Salad:
In a large salad bowl, add the chopped kale, sliced cucumber, red onion rings, and Kalamata olives. Toss them gently to combine.
6. Add the Grilled Ingredients:
Next, add the grilled sweet potatoes and halloumi cubes to the salad bowl. Give it a gentle stir to mix.
7. Sprinkle with Feta:
Now it’s time to sprinkle crumbled feta cheese over the top. It adds a deliciously creamy texture!
8. Make the Dressing:
In a small bowl, whisk together the lemon juice, red wine vinegar (if using), a pinch of salt, and 1-2 tablespoons of olive oil. Taste and adjust the seasoning as needed.
9. Dress the Salad:
Drizzle the dressing over the salad and gently toss everything together until it’s well coated with that zesty goodness.
10. Serve & Enjoy:
Your Sweet Potato Greek Salad is now ready to enjoy! Serve immediately and savor the delightful mix of flavors and textures.
Can I Use Different Greens in This Salad?
Absolutely! While kale adds a wonderful crunch and holds up well, you can easily swap it for spinach, mixed greens, or even arugula for a peppery kick. Just keep in mind that softer greens may wilt faster with dressing, so serve immediately if using those.
How Do I Store Leftovers?
To store leftovers, keep the salad in an airtight container in the fridge for up to 2 days. However, it’s best to store the dressing separately and add it just before serving, to keep the greens fresh and prevent sogginess.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the halloumi and feta cheese. You can replace them with tofu or almond-based cheese for a similar texture and flavor. Avocado also makes a great creamy addition!
What Other Vegetables Can I Add?
The beauty of salads is their versatility! Feel free to add other veggies like bell peppers, cherry tomatoes, or even roasted zucchini. Just make sure they complement the flavors of the salad!