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Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad for a Flavor Boost

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A vibrant Roasted Sweet Potato Goat Cheese Salad that's creamy, nutritious, and gluten-free, perfect for gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Sweet Potato, cubed Any firm variety of sweet potatoes can be used.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a stronger flavor.
  • 1 teaspoon Sea Salt Flakes Use regular salt if unavailable.
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil can be used as a substitute.
  • 0.5 teaspoon Cracked Black Pepper Adjust to taste.
  • 4 cups Baby Arugula Baby spinach or kale can be used instead.
  • 0.5 cup Pine Nuts Walnuts or pecans can be swapped in as alternatives.
  • 0.5 cup Pomegranate Arils Dried cranberries can be used if pomegranate is unavailable.
  • 4 ounces Goat Cheese, crumbled Feta cheese can be used for a different taste.
  • 0.5 cup Red Onion, thinly sliced Green onions can be used for a milder flavor.
For the Dressing
  • 0.25 cup Balsamic Vinegar Use white balsamic for a lighter flavor.
  • 1 tablespoon Wholegrain Mustard Dijon mustard can be used for similar results.
  • 1 tablespoon Honey Maple syrup works well as a vegan option.

Equipment

  • Baking Tray
  • Large Bowl
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180 °C (350 °F) and line a baking tray with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with olive oil, garlic powder, sea salt flakes, and cracked black pepper until evenly coated. Spread on the prepared baking tray.
  3. Roast the sweet potatoes for about 50 minutes, stirring halfway through until golden brown and tender.
  4. Whisk together balsamic vinegar, extra virgin olive oil, wholegrain mustard, and honey until well combined.
  5. Toast the pine nuts in the oven for 4-5 minutes until golden and fragrant. Remove and cool.
  6. Allow the roasted sweet potatoes to cool to room temperature.
  7. In a large bowl, combine the cooled sweet potatoes, baby arugula, and red onion. Drizzle the dressing over and toss gently.
  8. Serve the salad on a platter topped with crumbled goat cheese, toasted pine nuts, and pomegranate arils.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 250mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For quick meals, prepare salad sans dressing and store in the refrigerator to maintain texture. Adjust dressing ingredients to taste for sweetness or tanginess.

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