Greek-Style Roasted Sweet Potato Salad

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 8
  • Roasted Sweet Potato Salad:
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 tbsp Filippo Berio Red Wine Vinegar
  • 1 tsp dried oregano
  • 1/2 tsp dried mint
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 lb sweet potatoes, sliced into 1/2-inch rounds
  • 1 cup shredded romaine lettuce
  • 1 tomato, chopped
  • 1/3 cup sliced pitted Kalamata olives
  • Red Wine Dressing:
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp Filippo Berio Red Wine Vinegar
  • 2 tbsp chopped fresh parsley
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
      • Roasted Sweet Potato Salad: Preheat oven to 400˚F. Whisk together oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well coated. Arrange in single layer on parchment paper–lined baking sheet. Roast for about 30 minutes or until golden brown and tender.
      • Red Wine Dressing: Meanwhile, whisk together oil, vinegar, parsley, honey, garlic, salt and pepper.
      • Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.



      • For traditional Greek flavor, sprinkle with crumbled feta cheese before serving.
      • Alternatively, cut sweet potatoes into wedges.




    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Greek

    Product: Extra Virgin

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