Roasted Sweetpotato Harvest Salad
Recipe Created by Ashley Lecker from Cheese and Curd in Paradise A hearty mix of roasted sweetpotatoes, crisp seasonal greens, crunchy add-ins, and a bright vinaigrette.
Servings: 4
Calories: 416kcal
Ingredients
Ingredients
- 1 large NC sweetpotato peeled and chopped
- 1 tsp salt divided
- 1 tsp black pepper divided
- ¼ tsp garlic powder
- ⅔ cup olive oil divided
- ½ tbsp apple cider vinegar
- 1 ½ tbsp maple syrup
- ¼ cup orange juice
- 1 tsp fresh orange zest
- 8 cups fresh salad greens
- ½ red onion sliced thin
- 1 tart red apple chopped
- ¼ cup dried cranberries
- ⅓ cup blue cheese crumbles
Instructions
Instructions
- In a bowl toss sweetpotatoes with 2 tbsp oil, cinnamon, ½ tsp salt, ½ tsp pepper, and ¼ tsp garlic powder. Roast the sweetpotatoes in the oven at 400F for 20 minutes.
- While sweetpotatoes cook, prepare the other salad ingredients and dressing. For the dressing, whisk together olive oil, apple cider vinegar, maple syrup, orange juice, orange zest, salt, and pepper. Set aside.
- Remove sweetpotatoes from the oven. Place greens in a large bowl and top with sweetpotatoes, sliced red onion, dried cranberries, diced apples, and blue cheese. Serve with maple orange dressing on the side.
Notes
Nutrition Facts
Roasted Sweetpotato Harvest Salad
Amount per Serving
Calories
416
% Daily Value*
Fat
39
g
60
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
27
g
Cholesterol
8
mg
3
%
Sodium
714
mg
31
%
Potassium
111
mg
3
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
120
IU
2
%
Vitamin C
9
mg
11
%
Calcium
76
mg
8
%
Iron
0.4
mg
2
%
Net Carbohydrates
14
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 416kcal | Carbohydrates: 15g | Protein: 3g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 8mg | Sodium: 714mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 0.4mg | Net Carbohydrates: 14g