Roasted sweet potato salad

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups sweet potato cut into 1/2 inch cubes (2 medium sized sweet potatoes)

  • 2

    tablespoon olive oil

  • 1/4

    teaspoon salt

  • 6

    cups mixed baby greens

  • 1/2

    cup roasted salted sunflower seeds

  • 1/2

    cup dried cranberries

  • 1

    avocado, diced

  • Simple Balsamic dressing:

  • 1/2

    cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon honey, 1 teaspoon dijon mustard, 1 minced shallot, 1 minced garlic clove, salt and pepper to taste.

  • Or use your favorite store bough balsamic dressing

Directions

Preheat oven to 350 degrees. Arrange the sweet potato pieces on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss and mix to coat each piece, and then spread the pieces out so you have a single layer. Bake the sweet potatoes, stirring one time halfway through, for 30 minutes, and check to see they are cooked through. Allow to cool for 5 minutes before adding to the salad Top your greens with the sweet potatoes, sunflower seeds, dried cranberries, and avocado. Drizzle the balsamic vinaigrette over the top and toss to coat. Crispy Bacon would be a lovely addition to this salad

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