why make this recipe
Roasted Sweet Potato Goat Cheese Salad is a vibrant dish that captures the essence of autumn. The combination of roasted sweet potatoes and creamy goat cheese provides a delightful contrast of flavors and textures. This salad is not only delicious but also packed with nutrients, making it a great choice for a light lunch or a side dish at dinner. Plus, it’s easy to prepare, so you can enjoy a healthy meal without much fuss.
how to make Roasted Sweet Potato Goat Cheese Salad
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup pomegranate arils
- 1/3 cup crumbled goat cheese (chèvre)
- 1/4 cup toasted pecans or walnuts
- 1 avocado, sliced (optional)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Directions:
- Preheat oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper. Spread them out on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through.
- In a bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until the dressing is well mixed.
- In a serving bowl, layer the mixed greens, roasted sweet potatoes, pomegranate arils, crumbled goat cheese, nuts, and avocado (if using).
- Drizzle with the dressing just before serving and toss gently.
how to serve Roasted Sweet Potato Goat Cheese Salad
Serve this salad warm or at room temperature. It makes a great main dish at lunch or can be a lovely side at dinner. Pair it with grilled chicken or fish for a complete meal. If you want to impress guests, serve it in individual bowls with a sprinkle of extra pomegranate arils on top.
how to store Roasted Sweet Potato Goat Cheese Salad
If you have leftovers, store them in an airtight container in the refrigerator. The roasted sweet potatoes can be kept separately from the greens and toppings to maintain freshness. Consume within 2 days for the best taste. When you’re ready to eat, reheat the sweet potatoes if desired, then assemble the salad again.
tips to make Roasted Sweet Potato Goat Cheese Salad
- Make sure to cut the sweet potatoes into even pieces so they cook uniformly.
- Feel free to adjust the dressing to your liking by adding more honey or mustard for a different flavor.
- To save time, roast the sweet potatoes ahead of time and store them properly in the fridge.
variation
You can customize this salad by adding other ingredients like grilled chicken, dried cranberries, or even different nuts like almonds. For a vegan version, simply replace the goat cheese with avocado or a plant-based cheese.
FAQs
Can I use other greens for this salad?
Yes, you can use any greens you like! Spinach, kale, or even romaine would work fine.
How do I make this salad ahead of time?
You can roast the sweet potatoes and prepare the dressing in advance. Keep the roasted potatoes and dressing in the fridge, and assemble the salad right before serving.
Is the goat cheese necessary?
While goat cheese adds a creamy texture and tangy flavor, you can omit it for a dairy-free version or replace it with feta cheese for a different taste.
Roasted Sweet Potato Goat Cheese Salad
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant autumn dish featuring roasted sweet potatoes and creamy goat cheese, perfect for a light lunch or as a side dish.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup pomegranate arils
- 1/3 cup crumbled goat cheese (chèvre)
- 1/4 cup toasted pecans or walnuts
- 1 avocado, sliced (optional)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper. Spread them out on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through.
- In a bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until the dressing is well mixed.
- In a serving bowl, layer the mixed greens, roasted sweet potatoes, pomegranate arils, crumbled goat cheese, nuts, and avocado (if using).
- Drizzle with the dressing just before serving and toss gently.
Notes
Store leftovers in an airtight container in the refrigerator. For best taste, consume within 2 days. Roast sweet potatoes ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American