This is my attempt to recreate the beloved Souvla sweet potato salad. It’s easier than you think it is, but it has several components that you will need to prepare at the same time. Adapted from here and here.
For the salad
- 2 large sweet potatoes, diced into 1-inch cubes (approx. 4 cups)
- 2 T olive oil
- 2 T za’atar seasoning
- 4 c chopped lacinato kale (approx. 1 large bunch)
- 1/2 c chopped kalamata olives
- 1/2 c chopped walnuts, toasted
- 2 c watercress
- 4 oz crumbled feta
For the dressing
- 2 c Greek yogurt
- 1/4 cup buttermilk powder
- 2 T mayonaise
- 2 T fresh chives, finely chopped
- 2 T Italian flat leaf parsley, finely chopped
- 2 T fresh dill, finely chopped
- 4 T fresh lemon juice
- 1 clove garlic, finely chopped
- Kosher salt season to taste
For the pickled onion
- 1 medium red onion, sliced thin
- 3/4 c red wine vinegar
- 1.5 T sugar
- 1/2 t salt
- Preheat the oven to 425°F, then line a baking sheet with foil.
- Toss the sweet potatoes with olive oil and za’atar, then transfer to the foil-lined sheet.
- Roast sweet potatoes in the oven for 25 minutes, or until golden on the edges.
- While the sweet potatoes are cooking, prepare the dressing:
- Combine lemon juice with buttermilk powder until smooth and without clumps.
- Fold in Greek yogurt and mayonaise.
- Fold in chopped herbs and garlic.
- To make the pickled onion:
- Heat vinegar, sugar, and salt in a small saucepan over medium heat until the sugar and salt are disolved.
- Place onion in a heat-proof glass bowl, and pour vinegar mixture over onions. Let onions stand for at least 30 minutes, and store in fridge afterwards.
- Add the chopped kale to the bowl then use your hands to massage it with a bit of the dressing.
- Assemble salad by tossing kale with desired amount of dressing, then topping with watercress, pickled onions, walnuts, feta, and olives.