This autumnal salad brings together the rich warmth of roasted sweet potatoes with fragrant rosemary, the nutty crunch of toasted flaked almonds, and the sweetness of dried cranberries. Balanced with peppery rocket and creamy crumbled feta, it’s bursting with flavour, texture, and nourishing ingredients.
Best served warm, fresh from the oven with a drizzle of honey and mustard balsamic dressing bringing it all together with just the right touch of sweetness and tang. A comforting yet refreshing seasonal favourite.
1. Preheat the oven to 200°C (fan 180°C). Peel and chop the sweet potatoes into bite-sized chunks. Place on a baking tray, drizzle with 2 tbsp olive oil, season with salt, pepper, and rosemary, then roast for about 30 minutes, or until tender and golden at the edges.
2. Place the almond flakes in a dry pan over medium-low heat. Toast gently for 3–5 minutes, stirring often, until golden and fragrant. Transfer to a plate to cool
3. In the same pan, add a very light drizzle of olive oil . Cook the chopped red onion over low heat for about 5 minutes until softened, then set aside.
4. In a small bowl, whisk together the olive oil, honey, Dijon mustard, and balsamic vinegar until smooth.
5. In a large serving bowl, combine the roasted sweet potatoes, rocket leaves, onions, and toasted almonds. Toss gently. Scatter over the dried cranberries and crumbled feta. Drizzle with the dressing just before serving.
4 servings