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