Warm Roasted Sweet Potato Salad

Salads | 30 Minutes or Less | Vegetables

SERVES 4 - START TO FINISH: 25 Minutes
Recipe Scoop Warm Roasted Sweet Potato Salad

Cooking Notes

*Note: I have a Misto ® oil sprayer and use very little oil in the preparation. For analysis purposes I used ½ teaspoon extra virgin olive oil. Please be aware the amount of oil and any additional salad dressing you use will change the nutritional analysis significantly.

Warm Roasted Sweet Potato Salad

Olive oil spray*
2 medium sweet potatoes, unpeeled, cut in 1-inch cubes
1 large sweet onion, peeled and cut in quarters
½ teaspoon salt
¼ teaspoon pepper
6 cups torn Romaine lettuce
2 cups baby field greens
1 large tomato, unpeeled and chopped
1 medium Kirby cucumber, unpeeled, chopped
2 tablespoons balsamic vinaigrette of your choice, plus more for serving, if desired
Olive oil spray*
2 medium sweet potatoes, unpeeled, cut in 1-inch cubes
1 large sweet onion, peeled and cut in quarters
½ teaspoon salt
¼ teaspoon pepper
6 cups torn Romaine lettuce
2 cups baby field greens
1 large tomato, unpeeled and chopped
1 medium Kirby cucumber, unpeeled, chopped
2 tablespoons balsamic vinaigrette of your choice, plus more for serving, if desired

 

1. Preheat oven to 425F. Spray bottom of a dark roasting pan with olive oil. Scatter the potatoes and onions on the pan. Spray the vegetables with additional olive oil. Sprinkle the salt and pepper over and toss well.
2. Roast in oven for 20 minutes. Meanwhile, compose your salad by combining the remaining ingredients, except the salad dressing in a large bowl.
3. When potatoes are crisp on the outside and fluffy soft on the inside (when pricked with a wooden pick) remove from oven and toss with the dressing. Top your salad greens with the warm potatoes and caramelized onions and serve immediately. Pass additional dressing at the table, if desired.

Warm Roasted Sweet Potato Salad

Approximate Values Per Serving: 252 calories , 6.5 g fat (0 g saturated), 0mg cholesterol, 4 g protein, 46 g carbohydrates, 7 g dietary fiber, 558 mg sodium

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