Name: Crispy Roasted Sweet Potato & Mango Salad with Whipped Feta, Pomegranate, Pistachios & Hot Honey
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: For the Crispy Sweet Potato; 3 cups sweet potato, peeled and cut into small cubes (450 g); 2 tbsp olive oil (30 ml); 1 tbsp cornstarch (8 g); 1 tsp garlic powder (3 g); ½ tsp smoked paprika (1 g); ½ tsp dried thyme (1 g); ¾ tsp kosher salt (4 g); ½ tsp black pepper (1 g); For the Salad; 4 cups mixed greens or baby spinach (120 g); 1 large ripe mango, peeled and diced (200 g); ½ cup pomegranate arils (80 g); ½ cup shelled pistachios, roughly chopped (60 g); ¼ small red onion, thinly sliced (40 g); 2 tbsp fresh mint, chopped (6 g); For the Whipped Feta; 1 cup crumbled feta cheese (150 g); ¼ cup Greek yogurt (60 g); 1 tbsp olive oil (15 ml); 1 tbsp fresh lemon juice (15 ml); 1 tsp honey (7 g); 1 small garlic clove, minced (3 g); 1–2 tbsp water, as needed; For the Hot Honey Dressing; 2 tbsp hot honey (42 g); 1½ tbsp olive oil (22 ml); 1 tbsp fresh lemon juice (15 ml); 1 tbsp balsamic vinegar (15 ml); 1 tsp Dijon mustard (5 g)

Description

A colourful, flavour-packed salad combining golden crispy roasted sweet potatoes, juicy mango, creamy whipped feta, bright pomegranate, crunchy pistachios, fresh herbs, and a sweet-tangy hot honey dressing with a gentle kick.

Ingredients

For the Crispy Sweet Potato

3 cups sweet potato, peeled and cut into small cubes (450 g)

2 tbsp olive oil (30 ml)

1 tbsp cornstarch (8 g)

1 tsp garlic powder (3 g)

½ tsp smoked paprika (1 g)

½ tsp dried thyme (1 g)

¾ tsp kosher salt (4 g)

½ tsp black pepper (1 g)

For the Salad

4 cups mixed greens or baby spinach (120 g)

1 large ripe mango, peeled and diced (200 g)

½ cup pomegranate arils (80 g)

½ cup shelled pistachios, roughly chopped (60 g)

¼ small red onion, thinly sliced (40 g)

2 tbsp fresh mint, chopped (6 g)

For the Whipped Feta

1 cup crumbled feta cheese (150 g)

¼ cup Greek yogurt (60 g)

1 tbsp olive oil (15 ml)

1 tbsp fresh lemon juice (15 ml)

1 tsp honey (7 g)

1 small garlic clove, minced (3 g)

1–2 tbsp water, as needed

For the Hot Honey Dressing

2 tbsp hot honey (42 g)

1½ tbsp olive oil (22 ml)

1 tbsp fresh lemon juice (15 ml)

1 tbsp balsamic vinegar (15 ml)

1 tsp Dijon mustard (5 g)

¼ tsp kosher salt (1.5 g)

¼ tsp black pepper (0.5 g)

For Garnish

1 tbsp fresh mint leaves (3 g)

1 tbsp extra chopped pistachios (8 g)

1 tbsp pomegranate arils (15 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Add the cubed sweet potatoes to a bowl and toss with olive oil, cornstarch, garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper until evenly coated.

3. Spread the sweet potatoes across the prepared baking sheet in a single layer, leaving space between the pieces.

4. Roast for 30–35 minutes, turning halfway through cooking, until golden and crisp around the edges and tender in the centre.

5. While the sweet potatoes roast, add the feta, Greek yogurt, olive oil, lemon juice, honey, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy.

6. Add 1 tablespoon of water and blend again. Add a little more water if necessary until the whipped feta reaches a soft, smooth, spreadable consistency.

7. In a small bowl, whisk together the hot honey, olive oil, lemon juice, balsamic vinegar, Dijon mustard, kosher salt, and black pepper until smooth and well combined.

8. Place the mixed greens or baby spinach on a large serving platter. Arrange the diced mango, thinly sliced red onion, pomegranate arils, and fresh mint over the greens.

9. Spoon the whipped feta over the centre of the salad and gently spread it across part of the greens.

10. Add the crispy roasted sweet potatoes over and around the whipped feta.

11. Scatter the chopped pistachios evenly over the salad and drizzle with the hot honey dressing just before serving.

12. Finish with fresh mint, extra chopped pistachios, and additional pomegranate arils if desired.

13. Serve immediately while the sweet potatoes are warm and crispy and the mango and greens are fresh.

Notes

Cut the sweet potatoes into evenly sized small cubes so they cook evenly and develop crisp edges.

Do not overcrowd the baking tray. Leave space between the sweet potato pieces so they roast rather than steam.

A light coating of cornstarch helps create a golden, crisp exterior during roasting.

Blend the feta thoroughly for a smooth and creamy texture.

Add water gradually to the whipped feta so you can control the consistency without making it too loose.

The individual salad components can be prepared ahead, but assemble and dress the salad shortly before serving.

Add the hot honey dressing just before serving to help keep the greens fresh and the sweet potatoes crisp.

Keep the pistachios separate until serving so they retain their crunch.

Baby spinach works well instead of mixed greens.

Walnuts or pecans can be substituted for pistachios.

Regular honey can replace hot honey for a milder dressing. Add a small pinch of chilli flakes or chilli powder if desired.

The whipped feta can be prepared ahead and kept chilled until ready to assemble.

Serve the salad on a large platter for an attractive presentation, keeping the colourful toppings visible.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean