Sweet Potato Salad with Cranberries and Goat Cheese
A vibrant salad combining roasted sweet potatoes, tangy cranberries, creamy goat cheese, and crunchy walnuts on fresh greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts or pecans
- 1/4 cup finely chopped red onion
- 2 cups mixed greens (such as arugula or spinach)
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon mustard (Dijon or whole grain recommended)
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, stirring halfway through for even cooking.
- Whisk together the balsamic glaze, lemon juice, honey, and mustard to create the dressing.
- Combine the roasted sweet potatoes, cranberries, goat cheese, walnuts, and red onion in a large salad bowl.
- Add the mixed greens to the salad bowl.
- Drizzle the salad with the dressing and gently toss until everything is well combined and coated with the dressing.
- Serve the salad warm or at room temperature, and enjoy!
Notes
To keep the greens fresh, store the dressing separately until ready to serve. Leftover salad can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://recypez.com/cranberries-goat-cheese-sweet-potato-salad/