In a large microwave safe bowl, add sweet potato and cover with lid, plastic wrap or a damp towel.
Cook on high for 4 to 5 minutes until tender, stirring halfway through cooking time or as per packet instructions.
In a large bowl, add the spinach, cooked sweet potato, feta and carrot.
In a small bowl, combine the oil and balsamic vinegar. Drizzle over salad and toss to combine.
TIP: if you purchase a whole raw sweet potato instead of the sweet potato chunks, pierce the sweet potato 8 times with a fork. Wrap in a piece of wet paper towel. Place directly onto the turntable of the microwave and cook for 4 minutes. Turn the potato and microwave for a further 3 to 4 minutes, until just tender. Remove from the microwave, wrap in foil and stand for 10 minutes before cutting into cubes.
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