Roasted Sweet Potato, Couscous, and Feta Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Step 3

Roast for 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Step 4

Bring the vegetable broth (or water) to a boil in a saucepan. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.

Step 5

Fluff the couscous with a fork and set aside to cool slightly.

Step 6

In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

Step 7

In a large bowl, combine the roasted sweet potatoes, cooked couscous, baby spinach (or arugula), red onion slices, and crumbled feta.

Step 8

Drizzle with the balsamic vinaigrette and toss gently to combine.

Step 9

Top with toasted pumpkin seeds and fresh herbs for added flavor and crunch.

Step 10

Serve warm or at room temperature. This salad pairs wonderfully with grilled balsamic beef but is also filling and delicious as a stand-alone vegetarian meal.