Roasted Sweet Potato Salad with Feta, Dates & Almonds

Roasted Sweet Potato Salad

with Feta, Dates & Almonds

35 MIN
$10.99 Serves 2-4
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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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Wellness Details Wellness

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

  • 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
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!

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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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