Roasted Sweet Potato Fall Salad
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Alexandra's Kitchen · by Alexandra Stafford★ 5.0

Roasted Sweet Potato Fall Salad

NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 26%
CARBS 52G42% OF CAL
8G FIBER31G OTHER13G TOTAL SUGAR
FAT 28G50% OF CAL
14G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy chili-roasted sweet potato cubes tossed with greens, cheese, toasted nuts, and apple cider vinaigrette. A hearty, warm fall salad with sweet and savory balance.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pounds sweet potatoes
  • 3 tablespoons melted coconut oil or extra-virgin olive oil
  • 1 to 1.5 teaspoons Diamond Crystal kosher salt, see notes above
  • 1 to 2 teaspoons Aleppo pepper or Silk Chili, optional, see notes above
  • Fresh lime juice to taste, optional
  • ⅓ cup pine nuts or other nut: almonds, walnuts, pecans, macadamia, etc.
  • 5 ounces mixed greens, preferably a mix of mostly sturdy greens like Little Gems, Romaine, and Radicchio, with a smaller amount of Arugula or other tender greens
  • Flaky sea salt
  • Freshly cracked black pepper
  • 4 ounces cubed cheese such as Gruyere, Gouda, or Cheddar or crumbled goat cheese, feta or really any cheese you like
  • ⅓ cup Apple Cider Vinaigrette, plus more to taste, see notes above
PREP
30M
SODIUM
1228MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.