Autumn Roasted Sweet Potato Salad
A vibrant medley of roasted sweet potatoes and seasonal vegetables that serves as a delightful and nutritious centerpiece for any meal.
Ingredients
For the salad
- 2 large sweet potatoes, cubed The main ingredient providing sweetness.
- 4 cups mixed greens (spinach, arugula, or your favorite combination) Use your preferred greens for a fresh crunch.
- 1 cup red onion, thinly sliced Adds a sharp flavor contrast.
- 1/2 cup feta cheese, crumbled (optional) For added creaminess.
- 1/4 cup walnuts or pecans, roughly chopped Optional topping for crunch.
For the dressing
- 2 tablespoons olive oil For roasting and flavor.
- 1 tablespoon maple syrup For sweetness in the roasting.
- Salt and pepper to taste Salt and pepper to taste Adjust seasoning to your preference.
- 2 tablespoons balsamic vinegar for drizzling Adds acidity and flavor on top.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and maple syrup until well coated.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for about 25 minutes, flipping halfway through.
- While the sweet potatoes are roasting, arrange the mixed greens and sliced red onion in a large salad bowl.
Assembly
- Once the sweet potatoes are ready, allow them to cool slightly before adding them to the salad.
- Top with crumbled feta cheese and chopped nuts.
- Drizzle balsamic vinegar over the top and gently toss until combined.
Serving
- Serve immediately and enjoy the delightful flavors.
Notes
For added crunch, consider topping with nuts or seeds. Adjust sweetness to taste by adding more maple syrup if preferred. Pairs well with grilled chicken or quinoa.