Description
A delightful combination of roasted sweet potatoes, creamy goat cheese, and fresh mixed greens, drizzled with a tangy vinaigrette, perfect for lunch or as a side dish.
Ingredients
Scale
- 2 medium sweet potatoes
- 4 oz goat cheese, crumbled
- 4 cups mixed salad greens
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into bite-sized pieces, ensuring they are even for uniform cooking.
- Spread the cubed sweet potatoes on a baking sheet. Drizzle them with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the sweet potatoes for about 25-30 minutes, tossing halfway through, until golden brown and crispy on the outside.
- Whisk together maple syrup, balsamic vinegar, and olive oil for the vinaigrette. In a large bowl, combine roasted sweet potatoes, mixed greens, and crumbled goat cheese. Drizzle the vinaigrette over the salad and toss gently. Serve immediately.
Notes
Store salad components separately to maintain freshness. Roasted sweet potatoes and vinaigrette can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg