Greek Salad Sweet Potato Spaghetti

Total Time:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 red onion, thinly sliced
  • 1 large sweet potato, peeled and spiralized
  • 2 tablespoons flaxseed oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano, plus more for sprinkling
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted kalamata olives
  • 1/2 cucumber, chopped
  • Crumbled feta, for sprinkling
Directions
  • Special Equipment: A vegetable spiral slicer

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes.

  • Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes.

  • In another small bowl, whisk together the lemon juice, vinegar and oregano. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper.

  • Drain the onion. Place the potato spirals in a serving bowl. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.


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