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Flavor-Packed Roasted Sweet Potato Goat Cheese Salad

Savory Flavor-Packed Roasted Sweet Potato Goat Cheese Salad

A vibrant Flavor-Packed Roasted Sweet Potato Goat Cheese Salad that turns ordinary ingredients into extraordinary flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes or butternut squash for a similar flavor
  • 2 tablespoons Olive Oil or avocado oil
  • to taste Salt use sea salt for a richer taste
  • to taste Pepper
  • 5 cups Salad Greens mixed greens or arugula
  • 4 ounces Goat Cheese or dairy-free goat cheese for a vegan option
  • 1 cup Pomegranate Seeds or dried cranberries for a touch of sweetness
  • 1/4 cup Pepitas (pumpkin seeds) or sunflower seeds
For the Vinaigrette
  • 2 tablespoons Maple Syrup or agave syrup for a vegan substitute
  • 1 tablespoon Dijon Mustard or yellow mustard if unavailable

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Whisk

Method
 

Directions
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes into even, bite-sized pieces, then toss with olive oil, salt, and pepper.
  3. Spread the seasoned sweet potatoes on a parchment-lined baking sheet and roast for about 20-25 minutes, flipping halfway through.
  4. In a small bowl, whisk together maple syrup, Dijon mustard, and a pinch of salt and pepper to create the vinaigrette.
  5. In a serving bowl, layer salad greens, then add roasted sweet potatoes, crumbled goat cheese, pomegranate seeds, and pepitas.
  6. Drizzle the vinaigrette over the salad and serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Avoid freezing the salad for best texture.

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