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Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad: A Flavorful Delight

Roasted Sweet Potato Goat Cheese Salad combines sweetness with vibrant greens and creamy goat cheese, creating a gluten-free and vegetarian dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Can substitute with butternut squash
  • 4 cups Baby Arugula Can be swapped with spinach or kale
  • 1/2 cup Pine Nuts Try walnuts or almonds as alternatives
  • 4 oz Goat Cheese (Chèvre) Feta cheese can provide a similar flavor
  • 1 cup Pomegranate Arils Dried cranberries can be substituted
  • 1/2 medium Red Onion Green onions or shallots can be used
For the Dressing
  • 1/4 cup Balsamic Vinegar Red wine vinegar can be a substitute
  • 1 tbsp Wholegrain Mustard Consider Dijon mustard for a smoother texture
  • 2 tbsp Honey Maple syrup works well for a vegan option
  • 1/2 cup Extra Virgin Olive Oil Avocado oil is a great substitute for high-heat cooking
  • 1 tsp Garlic Powder Fresh garlic can be utilized for a more intense taste
  • 1/4 tsp Black Pepper Freshly ground pepper is recommended
  • 1/2 tsp Sea Salt Flakes Regular table salt may be used

Equipment

  • baking tray
  • mixing bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 180°C (350°F) while preparing your ingredients.
  2. Combine cubed sweet potatoes with olive oil, garlic powder, sea salt, and black pepper in a bowl. Toss to coat and spread on a baking tray.
  3. Roast sweet potatoes in the oven for about 50–60 minutes, until golden brown and tender.
  4. Prepare the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, wholegrain mustard, and honey in a bowl.
  5. Toast pine nuts in the oven for 4–5 minutes until golden and fragrant.
  6. In a large bowl, combine arugula, roasted sweet potatoes, and sliced red onion. Drizzle dressing over and toss gently.
  7. Serve the salad on a platter, topped with goat cheese, toasted pine nuts, and pomegranate arils.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 15000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Cool sweet potatoes before mixing with greens to prevent wilting. Dress right before serving to keep greens crisp.

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