Roasted Sweet Potato Salad
Roasted sweet potatoes, dried cranberries, goat cheese and maple vinaigrette make this salad a fantastic lunch or impressive side dish.
Servings 6 servings
Calories 318kcal
Ingredients
Sweet Potatoes
- 3 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Salad
- 4 cups baby arugula
- 1/2 cup pecans toasted
- 1/4 cup dried cranberries
- 1/2 cup goat cheese crumbled
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoons fresh cracked black pepper
Instructions
- Preheat your oven to 425 ℉.
- In a medium mixing bowl, add peeled and cubed sweet potatoes, 2 tablespoons olive oil, salt and pepper. Stir to combined so that the sweet potatoes are coated. Transfer to a parchment lined baking sheet and baking for 20 minutes. Stir halfway through so that the sweet potatoes are evenly roasted. They should be fork tender when done. Remove from the oven and let them cool.
- While the sweet potatoes are in the oven, make the dressing. In a small bowl, whisk together the apple cider vinegar, dijon mustard, maple syrup, olive oil, garlic powder, salt and pepper.
- In a large salad bowl, combine arugula, toasted pecans, dried cranberries, and crumbled goat cheese. Add the cooled sweet potatoes. Whisk the dressing once more and then drizzle over everything and stir gently to combine. You can garnish the top of the salad with a few more pecans, dried cranberries and goat cheese before serving. Enjoy!
Nutrition
Calories: 318kcal | Carbohydrates: 31g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 745mg | Potassium: 492mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16550IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg