Sweet Potato Feta Salad with Creamy Parsley Dressing

Malky and Yossi Levine Malky and Yossi Levine
4.4 (9 reviews)

Refreshing and tasty, this salad brings the fresh picks of the garden to your table. It’s got the oomph status with a potpourri of enticing colors, flavors, and textures.

 

Enjoy with a feta cheese topping for a delightful Greek Salad flavor.

 

This recipe is from the Mehadrin Shavuos Cookbook.

6
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Tree nuts

Directions

Prepare the Sweet Potato Feta Salad with Creamy Parsley Dressing

  1. Prepare the dressing first: Blend all ingredients until smooth and creamy.

  2. Heat 1/2 an inch of oil in a large pan or skillet. Fry the sweet potatoes for two minutes until crispy. Drain the oil over a paper towel and set aside.

  3. Alternatively, you can roast the sweet potatoes in the oven on 400 degrees Fahrenheit for 10 to 15 minutes.

  4. Assemble the salad: Add arugula, cabbage, cherry tomatoes, and cucumbers to a large salad bowl. Top with fried sweet potatoes, roasted walnuts, and grated feta cheese.

  5. Serve the dressing alongside the salad.

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creamy dressing dairy salads feta cheese feta salad Malky and Yossi Levine Mehadrin milchige parsley Shavuos sweet potatoes
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What Cooks Are Saying

4.4 out of 5

9 global ratings

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1 Comment

shevi friedlander •

So tasty! I crumbled the feta cheese with my fingers instead of grating..

Esty •
Reply to shevi friedlander

Thanks for the idea!