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Warm Spinach, Sweet Potato, Pancetta, Feta & Dill Salad Recipe

Warm Spinach, Sweet Potato, Pancetta, Feta & Dill Salad recipe


This is a warm salad with sweet potatoes, crispy pancetta, and creamy feta cheese. It has fresh dill and spinach leaves. It's a yummy mix of sweet, salty, and fresh flavors. You cook the potatoes and mix them with the other things to make the salad.


1 lb sweet potatoes
6 oz fresh spinach
8 slices pancetta
1/2 cup feta cheese, crumbled
2 medium leeks
1/4 cup red wine vinegar
1/4 tsp black pepper
1/4 tsp salt
1 tbsp fresh dill, chopped


Wash and dry all fresh produce. Preheat your oven to 400°F (200°C).
Cut the sweet potatoes into 1/2-inch cubes and spread them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven until tender, about 20 minutes.
While the sweet potatoes are roasting, chop the pancetta into small pieces. Cook in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
Trim the leeks, leaving only the white and pale green parts. Cut in half lengthwise, rinse well, and slice into 1/4-inch thick half-moons.
In the same skillet used for pancetta, add the leeks with a pinch of salt and pepper. Cook until softened, about 3-4 minutes.
Pour red wine vinegar into the skillet with the leeks, and cook until the liquid is reduced by half, about 2-3 minutes.
Remove the skillet from heat and stir in the chopped dill.
In a large bowl, combine the roasted sweet potatoes, crispy pancetta, and leek mixture. Gently toss together.
Add the fresh spinach to the warm salad and toss until the spinach is slightly wilted.
Crumble feta cheese over the salad and serve warm.

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