Description
A colorful salad featuring roasted sweet potatoes, crisp greens, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens (e.g., spinach, arugula, kale)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts or pecans, chopped (optional)
- Balsamic vinaigrette dressing
Instructions
- Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into roughly 1-inch pieces.
- In a bowl, toss the sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes until tender and golden brown.
- Let them cool for 5–10 minutes, then combine with mixed greens, cherry tomatoes, red onion, feta, and nuts. Drizzle with balsamic vinaigrette, toss gently, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to prevent the greens from wilting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4.5g
- Protein: 4g
- Cholesterol: 10mg