Roasted Sweet Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm roasted sweet potatoes tossed with tender greens, toasted pecans, tangy goat cheese, and tart dried cranberries, all dressed in a bright lemon-maple vinaigrette. It's a vibrant, easy side that balances sweet, savory, and creamy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/4 -1 1/2 pounds (600g) sweet potato (washed, peeled, and cut into ¾ inch pieces. see note 1 )
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon Dijon mustard
- 1 clove garlic (pressed or very finely minced)
- 8 cups green salad mix (or spinach, arugula, kale, etc.)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted, see note 2)
- 1 avocado (sliced)
- 3 ounces goat cheese (or feta cheese)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 446mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.