Are you sick of the typical Passover salads, which seem to include beets, beets and more beets? Don’t get me wrong, I have nothing against beets. I like them. But a little variety is good, too.

This salad combines crunchy romaine and cucumbers with soft feta and roasted sweet potatoes. The dressing is somewhat unusual—it’s mango-based. Throw on some salted cashews, and voilà—a breathtakingly beautiful vegetable mosaic just waiting to dance on your palate.

It took me five tries to get this dressing just right. There were mangoes, lemons, limes, oranges, oils, feta and ricotta cheeses, scallions, onions, honey, salt, brown and white sugars—even ginger (!) strewn across my counter. In the end I went simple with just four ingredients: mango, lemon, sugar and onion. The final version tastes one-dimensional at first, but as you eat it the flavors really come out, and the onion gives it a nice bite.

The salad is simple to put together. Slice and roast the sweet potato. I like to add a diced onion—it gives the sweet potato more flavor. Drizzle with olive oil and salt before roasting on 400° F for about 30 minutes. Know your oven—you might need to adjust the temperature or timing somewhat.

Cut up the romaine—I like to slice it thinly (it’s easier to eat!). At the last minute I decided to add in some cucumber for extra crunch—definitely a good decision. You could throw in some yellow or orange peppers too, maybe even some firm mango to really up that tropical taste. Add in the sweet potato (it’s okay if it’s still warm). Crumble in the feta and choose your nuts. I used roasted, salted cashews. You could use any salted or candied nuts.

The dressing is thick, so don’t mix it in until the last minute—you don’t want the salad to get soggy (at least, I know I don’t!). Sprinkle the nuts on after mixing in the dressing, to keep them crunchy.

Salad Ingredients:

  • 3 heads romaine lettuce
  • 2 cucumbers
  • 1 large sweet potato
  • 1 small onion (optional)
  • 4 oz. feta cheese, crumbled
  • ⅓ cup roasted, salted cashews
  • 2 tbsp. olive oil
  • ¼ tsp. salt

Dressing Ingredients:

  • 1 small mango
  • Juice of 1 lemon
  • 4 tsp. sugar
  • ½ small onion


  1. Cut sweet potato in quarters lengthwise and slice thinly. Place on a baking tray, drizzle with olive oil and sprinkle with salt. Roast on 400° F for approximately 30 minutes. Optional: Add a diced onion—it gives the sweet potato added flavor.
  2. Wash, check and cut the romaine. Halve the cucumbers and slice thinly. Crumble in the feta cheese and add the sweet potatoes. Toss all ingredients together.
  3. Blend dressing ingredients until smooth.
  4. Immediately before serving, drizzle the dressing over the salad, and toss lightly until all ingredients are coated. Sprinkle with nuts and enjoy!

So… what are you all making for Passover? Have you started cooking yet? Do you have yearly “go-to” menus, or do you like to be adventurous?

Wishing all my readers a happy and redemptive Passover. Look out for a great challah recipe after the holiday.