Description
A warm, golden salad kissed by sweetness, featuring roasted sweet potatoes, crunchy pecans, crumbled goat cheese, and a vibrant maple-Dijon vinaigrette. Perfect for brightening up chilly winter days.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 5 ounces mixed greens or spinach
- 1/2 cup pecans, lightly toasted
- 4 ounces crumbled goat cheese
- 1/4 cup dried cranberries (optional)
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside to cool slightly.
- While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- In a large serving bowl, combine the mixed greens, roasted sweet potatoes, toasted pecans, crumbled goat cheese, and dried cranberries (if using).
- Drizzle the salad with the maple-Dijon vinaigrette and gently toss to combine. Serve immediately.
Notes
You can customize the seasonings to taste. For a heartier meal, add grilled chicken or chickpeas. To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American