Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 5 ounces mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup pumpkin seeds (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes roast, combine the mixed salad greens, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
- Once the sweet potatoes are roasted, let them cool slightly, then add them to the salad bowl. If desired, mix in crumbled feta cheese and pumpkin seeds.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, and Dijon mustard. Season with salt and pepper. Drizzle the dressing over the salad and toss gently to combine.
Notes
- Add protein by including grilled chicken, chickpeas, or quinoa.
- For extra heat, add a pinch of chili flakes to the dressing.
- Feel free to incorporate other vegetables like bell peppers or corn.
- For added texture, consider mixing in toasted pecans or walnuts.
- For a vegan option, skip the feta cheese and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg