Roasted Sweet Potato Goat Cheese Salad – A Fresh Salad
Ingredients
Scale
For the Salad
- 2medium sweet potatoes, peeled and cubed
- 5 oz(140 g) mixed salad greens
- 4 oz(115 g) soft goat cheese, crumbled
- 1/3 cuppecans, roughly chopped
- 1/4 cupdried cranberries
- 2 tablespoonsolive oil
- 1/2 teaspoonpaprika
- 1/2 teaspoongarlic powder
- Salt and black pepper, to taste
For the Dressing
- 3 tablespoonsolive oil
- 1 tablespoonbalsamic vinegar
- 1 teaspoonDijon mustard
- 1 teaspoonhoney or maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the sweet potato cubes with 2 tablespoons olive oil, paprika, garlic powder, salt, and pepper.
- Spread them in a single layer and roast for 25–30 minutes, turning halfway through, until tender and golden at the edges.
- In a small bowl, whisk together the dressing ingredients until combined.
- Arrange the mixed greens in a large serving bowl. Add the roasted sweet potatoes, crumbled goat cheese, pecans, and dried cranberries.
- Drizzle with the dressing just before serving and toss gently.