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
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.
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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.)
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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
Almonds
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

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Roasted Sweet Potato Salad

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!

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