Description
A simple and flavorful salad featuring roasted sweet potatoes, mixed greens, and a light vinaigrette.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecans, toasted
- 1/4 cup dried cranberries
- For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool.
- In a large bowl, combine the mixed greens, roasted sweet potatoes, red onion, toasted pecans, and dried cranberries.
- In a small bowl, whisk together the vinaigrette ingredients: 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
- You can substitute other nuts like walnuts or almonds for the pecans.
- For a heartier salad, add grilled chicken or chickpeas.
- The vinaigrette can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted sweet potato salad, sweet potato, salad, vegetarian salad, side dish, healthy salad