Description
This hearty yet light roasted sweet potato goat cheese salad combines warm sweet potatoes, creamy goat cheese, crunchy pecans, and peppery greens, all drizzled with a maple balsamic vinaigrette for a delicious meal that keeps well.
Ingredients
For the Salad
- 2 medium Sweet Potatoes (Bright orange inside for sweetness)
- 4 oz Goat Cheese (1 log) (Use the log style, not crumbly)
- 4 cups Mixed Greens (Arugula or baby spinach recommended)
- 1/2 cup Pecans (chopped) (Add walnuts if preferred)
- 1/3 cup Dried Cranberries (Add cherries if desired)
For the Dressing
- 2 tablespoons Maple Syrup (Enhances autumn flavors)
- 1/4 cup Balsamic Vinegar (Use for tanginess)
- 2 tablespoons Olive Oil
- to taste Salt and Pepper (Season to preference)
- 1 teaspoon Dijon Mustard (optional) (For added zip, optional)
Instructions
Preparation
- Preheat the oven to 425°F.
- Dice sweet potatoes into even chunks.
- Toss with olive oil, salt, and pepper.
- Spread sweet potatoes in a single layer on a baking sheet.
- Bake for 25 to 30 minutes, flipping halfway through.
Making the Dressing
- In a bowl, whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
- Add Dijon mustard if desired.
Assembling the Salad
- In a large bowl, add the roasted sweet potato cubes.
- Top with mixed greens, crumbled goat cheese, pecans, and dried cranberries.
- Drizzle with the maple balsamic vinaigrette and toss lightly.
Notes
To keep the salad fresh, store dressing and greens separately until ready to serve. You can also customize the salad by switching greens or using different nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Salad
- Cuisine: American