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Roasted sweet potatoes, onions and nuts salad, topped with goat cheese
Roasted sweet potatoes and onions are tossed with a beautiful medley of dried cranberries, creamy goat cheese and lightly toasted nuts. A sprinkling of chopped cilantro leaves follows, and a drizzle of the world's simplest vinaigrette crowns the feast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 361 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 large sweet potato or 2 medium-sized sweet potatoes
- 1 medium red onion
- 3 Tbs olive oil
- 100 grams almonds or pecans chopped (or ½ cup)
- 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 and 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.
Cup of Yum
Notes
- This salad is best when eaten immediately after preparation; if making ahead, prepare the dressing, roast and toast the sweet potatoes, onions and nuts ahead of time, but keep all ingredients separate until you're ready to eat.
- This salad is best when eaten immediately after preparation; if making ahead, prepare the dressing, roast and toast the sweet potatoes, onions and nuts ahead of time, but keep all ingredients separate until you're ready to eat.
- Adapted from this Smitten Kitchen recipe by Deb Perelman.
- Adapted from this Smitten Kitchen recipe by Deb Perelman.
Nutrition Information
Calories
361kcal
(18%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Cholesterol
9mg
(3%)
Sodium
101mg
(4%)
Potassium
236mg
(7%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
5572IU
(111%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361
% 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.