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Roast Sweet Potato Salad

The Home Cook's Kitchen
A light, fresh and zesty sweet potato salad! Seriously easy and seriously tasty!
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Meal
Cuisine Australian
Servings 4 people
Calories 320 kcal


  • Roasting Tray
  • Salad Bowl
  • Salad Servers
  • Small bowl


  • 1 small sweet potato peeled and diced
  • ½ tablespoon olive oil
  • 60 g rocket/arugula about 2 cups
  • 1 pomegranated de seeded
  • 1 cup cooked bulgur
  • ¼ cup mint finely chopped
  • ¼ cup parsley finely chopped
  • 4 spring onions/green onions sliced
  • ½ cup marinated feta reserve some oil for dressing
  • 2 tablespoon lemon juice of half a lemon


  • Toss your diced sweet potato in olive oil and a pinch of salt and pepper.
  • Roast in a 200C/400F oven for 20-30 minutes, or until sweet potato starts to get crispy and softens.
  • If using bulgur, combine 1 cup of bulgur with 2 cups of water and a pinch of salt in a small saucepan. Bring to boil, reduce heat and simmer for for 12-15 minutes until tender. Drain off excess water then fluff with a fork.
  • Place all the salad ingredients in a large bowl.
  • Drizzle with a few tablespoons of reserved feta marinade, and lemon juice.
  • Toss until well combined, and serve.
Keyword Sweet Potato, Sweet Potato Salad