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Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad for Vibrant Flavor

This Roasted Sweet Potato Goat Cheese Salad is a delightful and nutritious gluten-free dish that merges sweet potatoes, goat cheese, and fresh greens.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 portions
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Potato Diced
  • 4 cups Baby Arugula
  • 1 medium Red Onion Thinly sliced
  • 1/4 cup Pine Nuts Toasted
  • 1/2 cup Pomegranate Arils
  • 4 oz Goat Cheese Crumbled
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Wholegrain Mustard
  • 1 tbsp Honey
  • 1/2 tsp Sea Salt Flakes
  • 1/4 tsp Cracked Black Pepper

Equipment

  • Oven
  • Baking tray
  • Mixing Bowl
  • Whisk
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Dice the sweet potatoes into uniform cubes. Toss with olive oil, garlic powder, sea salt flake, and cracked black pepper.
  3. Spread the sweet potatoes in a single layer on the baking tray and roast for 50-60 minutes, turning halfway through.
  4. In a separate bowl, whisk together balsamic vinegar, wholegrain mustard, honey, and the remaining olive oil until smooth.
  5. Toast the pine nuts in the oven for about 4-5 minutes until they are fragrant and golden.
  6. Once roasted, allow the sweet potatoes to cool slightly.
  7. In a large bowl, combine baby arugula, roasted sweet potatoes, red onion, and the prepared dressing. Toss gently to combine.
  8. Transfer the mixed salad to a serving platter, garnish with goat cheese, toasted pine nuts, and pomegranate arils, and serve immediately.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 320mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 120mgIron: 2mg

Notes

Assemble the salad just before serving to keep the arugula crisp. Store leftover salad in an airtight container and keep the dressing separate until ready to serve.

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