Description
A warm and vibrant salad blending creamy goat cheese with roasted sweet potatoes, perfect for fall gatherings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 4 cups mixed salad greens (like arugula, spinach, or spring mix)
- 1 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet and roast for 25-30 minutes or until tender and golden.
- In a large mixing bowl, combine mixed salad greens, crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
- Once the sweet potatoes are done, allow them to cool slightly, then add them to the salad mixture.
- Drizzle with balsamic vinegar, toss gently to combine, and serve immediately.
Notes
For a heartier meal, pair with grilled chicken or tofu. For added texture, serve with quinoa or couscous.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: salad, goat cheese, sweet potatoes, fall recipe, vegetarian dish