Description
Roasted sweet potato cubes emerge tender and caramelized, tossed with peppery greens, tangy goat cheese, crisp walnuts, and sweet cranberries. A drizzle of honey-Dijon balsamic unites these textures in bright harmony.
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 4 ounces goat cheese crumbled
- 1 small red onion thinly sliced
- 1/2 cup walnuts toasted and chopped
- 1/3 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel and cut the sweet potatoes into 1-inch cubes, then toss with olive oil, salt, and pepper.
- Spread the sweet potatoes in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway, until tender and lightly browned.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper to make the dressing.
- Place the mixed salad greens in a large bowl and top with roasted sweet potatoes, red onion, walnuts, dried cranberries, and crumbled goat cheese.
- Drizzle the dressing over the salad and toss gently to combine all ingredients.
- Serve immediately while the sweet potatoes are still warm or at room temperature.
Notes
- For a vegan variation, substitute goat cheese with a plant-based cheese alternative.
- Pecans can be used in place of walnuts for a different nutty flavor.
- Add cooked chickpeas or grilled chicken for extra protein.
- The dressing can be prepared ahead and stored in the refrigerator for up to 3 days.