Sweet Potato, Fetta & Macadamia Salad
This simple, vibrant salad brings together creamy fetta, sweet roasted vegetables, and crunchy macadamias for the perfect side dish or light meal. It’s quick to prepare and makes a beautiful addition to any table.
Ingredients
1 large bag of mixed salad greens (rocket or spinach also work well)
200g green beans, blanched
200g cherry tomatoes (fresh or roasted)
200g roasted sweet potato (store-bought or homemade)*
50g feta cheese (plain or marinated), crumbled
110g Macadamias Australia Dry Roasted Macadamias
Balsamic glaze, for drizzling
Salt and pepper, to taste
*To roast sweet potato at home: dice, toss with olive oil, salt and pepper, and roast at 200°C for 30 minutes.
Method
Prepare the Base - Arrange a generous layer of salad greens on a large serving plate.
Add the Veggies - Layer on the blanched green beans and cherry tomatoes.
(Optional: Roast cherry tomatoes with a little salt and pepper for added depth.)
Add the Sweet Potato - Scatter the roasted sweet potato evenly across the salad.
Add the Feta - Crumble feta cheese over the top. Both marinated and plain feta work beautifully.
Top with Macadamias - Sprinkle over the roasted macadamias—they add the perfect crunch.
Finish with a Glaze - Drizzle balsamic glaze generously over the salad.
Season with salt and pepper if needed.
Pair it with Macadamia-Crusted Salmon for a gourmet main—find the recipe on our website!
This salad also works well alongside barbecued meats or as a fresh vegetarian centrepiece.
