Roasted sweet potatoes, onions and nuts salad, topped with goat cheese
User Reviews
5
Roasted sweet potatoes, onions and nuts salad, topped with goat cheese
Description
The dish starts by cubing sweet potatoes and onions, which are tossed in olive oil, salt, and pepper, then roasted at high heat first at 450°F, then broiled to develop browned edges and softness. Separately, chopped almonds or pecans are toasted briefly in a pan to enhance their flavor. Once cool, the roasted vegetables are combined in a bowl with dried cranberries, nuts, crumbled goat cheese, and finely chopped parsley or cilantro.
A dressing made from extra virgin olive oil, red wine vinegar, and Dijon mustard is whisked together and poured over the assembled salad, bringing acidity and richness that balance the sweetness of the roasted potatoes and dried fruit. The salad offers a variety of textures, from creamy cheese to crunchy nuts and tender vegetables, with fresh herb notes.
This salad is best consumed immediately after preparation to preserve the textures and freshness. If made in advance, components like the dressing, roasted vegetables, and nuts should be stored separately and combined just before serving to avoid sogginess.
Ingredients
- 1 sweet potato or 2 medium-sized sweet potatoes, large
- 1 red onion medium
- 3 Tbs olive oil
- 100 grams almonds chopped (or ½ cup, or pecans
- ½ cup dried cranberries chopped
- ½ cup goat cheese
- ⅛ cup parsley or cilantro
- 3 Tbs extra virgin olive oil
- 1 Tbs red wine vinegar
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Chop sweet potato into 1 inch cubes. Chop onion into slightly smaller cubes.
- Cover baking sheet with aluminium foil. Coat sheet well with 3 Tbs of olive oil. Toss sweet potatoes and onion on baking sheet. Sprinkle salt and pepper on top.
- Roast onions and sweet potatoes in oven for 20 minutes. Then switch to broil setting at 450 and roast for another 15 minutes. The potatoes should be cooked through and browned in parts.
- Heat a pan on medium heat. Toast 100 grams (or ½ cup) of chopped almonds or pecans for about 2 minutes, watching them closely to prevent burning, and tossing occasionally.
- Chop parsley or cilantro finely. Crumble goat cheese.
- Transfer sweet potatoes and onions into a salad bowl. Top with cranberries, toasted almonds or pecans, goat cheese and cilantro.
- Whisk together three tablespoons of extra virgin olive oil, one tablespoon of red wine vinegar, and one teaspoon of Dijon mustard in a small bowl. Once the ingredients are well combined, season the dressing with salt and pepper to taste. Taste the dressing and adjust the seasoning as needed.
- Pour dressing on top, mix well and serve immediately.
Notes
- Consume the salad immediately for best texture; if preparing ahead, keep dressing, roasted vegetables, and nuts separate until serving.
- Use either almonds or pecans according to preference; toast nuts carefully to avoid burning.
- Dressing combines olive oil, red wine vinegar, and Dijon mustard for a balanced acidity that complements the sweet and savory elements.
- The recipe is adapted from a Smitten Kitchen recipe by Deb Perelman.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 9mg | 3% |
| Sodium | 101mg | 4% |
| Potassium | 236mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 5572IU | 111% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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