Roasted Sweet Potato Salad
Looking to add salads to your fall dinner table? Well, this Roasted Sweet Potato Salad is calling your name. Small pieces of perfectly roasted sweet potatoes served with mixed lettuce leaves, red onion, pecans, dried cranberries and pecans. Then it's topped off with a tangy dressing just before serving!
Servings: 4 servings
Ingredients
For the salad
- 1 large sweet potatoe peeled washed and cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 small red onion thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup pecans roughly chopped
- 1/2 cup goat cheese crumbled
- Mixed lettuce leaves
For the dressing
- 1/4 cup olive oil
- 4 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375 degrees f/190 degrees c. Put the sweet potatoes in a baking dish and drizzle over the olive oil. Roast for about 25 minutes, turning 1/2 way through roasting. Remove from oven and set aside to cool.
- In a large salad bowl, add the lettuce leaves, onion, cranberries, pecans and goat cheese. Give a good toss. Add the cooled sweet potatoes and gently toss. Careful not to break up the sweet potato.
- Make the dressing by combining the olive oil, white wine vinegar, Dijon mustard, sugar, salt and black pepper in a small bowl. Whisk to combine well.
- Pour the dressing over the salad and give a gentle toss just before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.