Roasted Sweet Potato Salad with Feta, Dates & Almonds

Roasted Sweet Potato Salad

with Feta, Dates & Almonds

35 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This hearty winter salad features roasted sweet potatoes and onion drizzled with a simple honey vinaigrette, then garnished with tangy feta, sweet dates, and crunchy almonds.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roasted Sweet Potato Salad with Feta, Dates & Almonds
Title
  • 1½ lbs Sweet Potatoes
  • 1 Red Onion
  • 1 bunch Parsley
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ oz Feta Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1 Roast the vegetables

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into ½-inch-thick pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Place the sweet potato pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat. Roast 22 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Finish & serve your dish

Meanwhile, in a bowl, whisk together the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Serve the roasted vegetables drizzled with the honey vinaigrette. Garnish with the cheese (crumbing before adding), chopped dates, almonds, and chopped parsley. Enjoy!

Tips from Home Chefs

1 Roast the vegetables

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into ½-inch-thick pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Place the sweet potato pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat. Roast 22 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Finish & serve your dish

Meanwhile, in a bowl, whisk together the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Serve the roasted vegetables drizzled with the honey vinaigrette. Garnish with the cheese (crumbing before adding), chopped dates, almonds, and chopped parsley. Enjoy!

Browse Steps
1 of 2