Roasted Sweet Potato, Red Onion and Feta Salad with Smoked Salmon

This super simple salad is always a crowd pleaser and makes an easy, healthy mid-week meal. We’ve served it with smoked salmon but you can serve it with any protein you’d like.

Meal Prep


  • Preheat the oven to 200 degrees, fan bake. 
  • Roast the sweet potatoes and red onions. 
  • Make the dressing.
  • Assemble the salad and enjoy!


  • There are a few rules we like to follow when roasting vegetables like not overcrowding the tray, and cutting the vegetables to the same size. We’ve created a post on our journal so you can roast the perfect vegetables everytime. 
  • It’s no secret that we love tahini - adding a spoonful to a vinaigrette creates a delicious creaminess without being overpowering in tahini flavour. 

Meal prep guide - if you followed the meal prep guide you would have already made the dressing, roasted the almonds and chopped the sweet potatoes. 

This recipe serves four, if you’re cooking for two you can halve the recipe but we recommend making the full amount and taking the leftovers for lunch the next day - just make sure you don’t dress the salad until you’re about to eat it otherwise it will go soggy. 

  • 3-4 medium orange sweet potatoes (cut into small cubes) 
  • 2 small red onions (cut into wedges) 
  • 120g baby cos or mixed lettuce (1 bag) 
  • 100g feta (crumbled)
  • ⅓ cup roasted almonds
  • 1 cup italian parsley (roughly torn)
  • 200g hot smoked salmon 
  • Olive oil
  • Salt and pepper

Creamy vinaigrette  

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp tahini
  • 2 tsp honey or maple syrup
  • 1 tsp dijon mustard
  • Pinch of salt and pepper
  1. Preheat the oven to 200 degrees, fan bake.

  2. Add the sweet potato and red onion to a large baking tray, drizzle generously with olive oil and season with salt and pepper; pop in the oven to roast for 30-35 minutes until golden brown.

  3. While the veggies are roasting, prepare the rest of the elements. To make the salad dressing simply add all of the ingredients into a glass jar and shake well to combine.

  4. Once the veggies have cooked, allow them to cool slightly, just enough so they won't wilt the lettuce.

  5. Time to assemble the salad! Grab a large platter or plate and add the baby cos, then the roasted sweet potatoes and red onion, scatter over the feta, roasted almonds, Italian parsley and smoked salmon; drizzle over the dressing and toss well. 


  • Swap out the sweet potato for roasted pumpkin, carrots or cauliflower or a mixture of roasted veggies.


  • For a vegetarian option, swap out the smoked salmon for our Honey and Thyme Halloumi.

  • Swap out the smoked salmon for simple pan-fried salmon or our Blackened Salmon.

  • Swap out the salmon for some grilled chicken. 


  • Swap out the tahini in the dressing for smooth almond butter, and leave out the maple syrup.

  • Swap out the feta for goat cheese.