Description
This Roasted Sweet Potato Salad represents the perfect marriage of earthy sweetness and vibrant acidity, offering flavor complexity, nutritional density, and chef-level texture.
Ingredients
3 large Sweet Potatoes, peeled and cut into 1-inch cubes
2 tablespoons Extra Virgin Olive Oil, for roasting
3 tablespoons Extra Virgin Olive Oil, for vinaigrette
2 tablespoons Maple Syrup
2 tablespoons Apple Cider Vinegar
1 teaspoon Dijon Mustard
4 cups Arugula or Baby Kale
1/2 medium Red Onion, thinly sliced
1/2 cup Pecans, toasted
4 ounces Goat Cheese or Feta, crumbled
Sea Salt, to taste
Cracked Black Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with 2 tablespoons of Olive Oil, sea salt, and black pepper on a baking sheet
- Roast the potatoes in a single layer for 25 to 30 minutes, flipping halfway through, until golden and tender
- In a small bowl, whisk together 3 tablespoons of Olive Oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of Maple Syrup, and 1 teaspoon of Dijon mustard until emulsified
- In a large mixing bowl, combine arugula or baby kale, thinly sliced red onions, and toasted pecans
- Add the warm roasted sweet potatoes to the mixing bowl, pour the vinaigrette over the top, and toss gently
- Just before serving, sprinkle crumbled goat cheese over the top and season with cracked black pepper
Notes
For extra flavor, toast pecans in a dry pan over medium heat for 3-5 minutes before adding to the salad.
Store leftovers with the dressing separate to keep greens fresh.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg