Description
A hearty salad featuring caramelized sweet potatoes, tangy dressing, and crunchy toppings, perfect for a satisfying meal any time of year.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1–2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1–2 teaspoons kosher salt
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Freshly ground black pepper to taste
- Fresh baby greens (spinach, arugula, or kale)
- Toasted nuts (e.g., pecans)
- Crumble cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, smoked paprika, and kosher salt.
- Spread the potatoes on a rimmed baking sheet in a single layer.
- Roast for 25–30 minutes, turning halfway, until edges are caramelized and centers are tender.
- In a bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, and black pepper for the dressing.
- Combine roasted potatoes with baby greens, toasted nuts, and cheese.
- Toss with the dressing and serve warm or at room temperature.
Notes
For added flavor, season potatoes with salt before roasting and adjust salt to taste after assembling the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg