Description
A colorful, satisfying salad combining caramelized roasted sweet potatoes, crisp apples, creamy feta, dried cranberries, toasted walnuts, tender orzo, and a sweet, tangy, gently spicy hot honey balsamic dressing.
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes (about 500 g), peeled and cut into bite-sized cubes
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
For the Orzo Salad
1 1/2 cups (300 g) dry orzo pasta
1 crisp apple, diced
3/4 cup (110 g) crumbled feta cheese
1/2 cup (60 g) dried cranberries
1/3 cup (40 g) walnuts, toasted and roughly chopped
2 cups (60 g) baby spinach or mixed greens
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
For the Hot Honey Balsamic Dressing
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp hot honey
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Place the sweet potato cubes in a large bowl and toss with olive oil, smoked paprika, garlic powder, dried thyme, salt, and black pepper.
2. Spread the seasoned sweet potatoes in a single layer on a lined baking sheet, leaving space between the pieces. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges. Let them cool slightly.
3. Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente, usually about 8–10 minutes.
4. Drain the orzo well and rinse briefly under cool water to stop the cooking process. Allow it to drain completely.
5. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool before roughly chopping.
6. Wash and dice the apple into small bite-sized pieces. Toss with a small splash of fresh lemon juice to help slow browning.
7. In a small bowl or jar, whisk together olive oil, balsamic vinegar, hot honey, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and emulsified.
8. Add the cooled orzo, roasted sweet potatoes, diced apple, crumbled feta, dried cranberries, toasted walnuts, baby spinach or mixed greens, parsley, and mint to a large serving bowl.
9. Pour the hot honey balsamic dressing over the salad and toss gently until everything is evenly coated.
10. Refrigerate the salad for 15–20 minutes to allow the flavors to come together. If the orzo absorbs too much dressing, add a small drizzle of olive oil and toss gently.
11. Finish with extra crumbled feta, toasted walnuts, fresh parsley or mint, and a light drizzle of hot honey if desired.
12. Serve chilled or at room temperature as a light lunch, vegetarian main dish, festive side, or make-ahead salad.
Notes
Don’t overcrowd the baking sheet so the sweet potatoes roast and caramelize instead of steaming. Honeycrisp, Pink Lady, Fuji, or Granny Smith apples work especially well because they stay crisp and provide a good balance of sweetness and acidity. Let the orzo cool and drain thoroughly before mixing so the salad does not become watery. Toast the walnuts for a few minutes to bring out their flavor and improve their crunch. Start with most of the dressing and add more after chilling if needed. If preparing the salad ahead, add the spinach or mixed greens shortly before serving for the best texture. Adjust the amount of hot honey according to your preferred level of spiciness. The salad can be prepared with the orzo, sweet potatoes, dressing, walnuts, and cranberries ahead of time. Store components separately when possible and combine shortly before serving. Small pasta shapes such as pearl couscous, small shells, or ditalini can be substituted for orzo. Toasted pecans can be used instead of walnuts. The salad can be served warm, at room temperature, or chilled. If serving warm, let the sweet potatoes and orzo cool slightly before adding the greens and feta. Store leftovers in an airtight container in the refrigerator and enjoy within a few days. Refresh with a small drizzle of olive oil or extra dressing if needed. For a more substantial vegetarian meal, add roasted chickpeas, white beans, or another plant-based protein. Serve alongside grilled chicken, roasted turkey, baked salmon, grilled vegetables, crusty bread, or other Mediterranean-inspired dishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean