My Favourite Spicy Honey Salad with Roasted Sweet Potatoes, Walnuts and Feta.

Forget everything you think you know about salads. This is a full-on meal that’s hearty, flavourful, and just the right amount of sweet and spicy. The combination of warm, roasted sweet potatoes, crunchy walnuts, and a zesty honey-lime-chilli dressing is pure heaven. I like to pair my salad with feta cheese as a topping, but that is completely customisable.

Why you'll love this recipe

• Meal-worthy: This salad is anything but boring. It's got layers of texture and flavour that make it a satisfying and complete meal.

• Sweet and spicy perfection: The dressing balances the natural sweetness of honey with a kick of chilli flakes and the zing of fresh lime. It’s seriously addictive.

• Nutrient-dense: You've got complex carbs and vitamins from the sweet potatoes, healthy fats from the walnuts, and a whole lot of greens. It’s a win-win.

• Naturally dairy-free: This recipe is perfect for anyone avoiding dairy, relying on fresh, whole ingredients for its deliciousness. (Unless you add the feta hehe...)

Ingredients

• Greens: I love a peppery rocket or a mix of baby spinach and kale for this.

• Sweet Potatoes: The roasted sweet potatoes are the star. They get soft and caramelised in the oven and are the perfect hearty base for the salad.

• Walnuts: Toasted walnuts add a fantastic crunch and nutty flavour that complements the sweet potatoes perfectly.

• Dressing: Made with honey, fresh lime juice, olive oil, and a pinch of chilli flakes.

• Optional add-ins: Cooked chickpeas for extra protein, or some thinly sliced red onion for a bit of bite.

How to make this recipe

1. Roast the sweet potatoes: Preheat your oven to 200°C (400°F). Toss the cubed sweet potatoes with a little olive oil, salt, and pepper and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are soft and golden brown.

2. Toast the walnuts: While the sweet potatoes are roasting, spread the walnuts on a small baking tray and toast them in the oven for about 5 minutes, keeping an eye on them so they don't burn. They should smell nutty and be slightly darker.

3. Make the dressing: In a small bowl or jar, whisk together the honey, lime juice, olive oil, and chilli flakes. Season with salt and pepper.

4. Assemble the salad: In a large bowl, combine your greens. Add the roasted sweet potatoes and the toasted walnuts. Drizzle with the dressing and toss everything to combine.

Can I make this ahead of time?

Yes! This salad is great for meal prep. You can roast the sweet potatoes and toast the walnuts ahead of time and store them in separate containers. Keep the greens separate and the dressing in a jar until you're ready to assemble.

To remember:

• Don't overcook the sweet potatoes: You want them soft, but not mushy.

• Use fresh lime: The juice from a bottle just doesn't have the same zing. Fresh is best!

• Adjust the heat: If you're not a fan of spice, just reduce the amount of chilli flakes or leave them out altogether.