Roasted Sweet Potato Salad
Recipe: #11157
November 15, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Sweet Potato/Yam, Australian, One-Pot Meal, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Roasted sweet potato served on a bed romaine. Any nut can be subbed for the pine nuts, i.e. macadamia or pistachios."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (274.9 g)
- Calories 425.2
- Total Fat - 34.9 g
- Saturated Fat - 5.4 g
- Cholesterol - 7.9 mg
- Sodium - 116.6 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3.9 g
- Sugars - 4.4 g
- Protein - 9.4 g
- Calcium - 160.4 mg
- Iron - 2.2 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pre-heat the oven to 350°F.
Step 2
Place the sweet potato in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
Step 3
Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled sweet potato.
Step 4
Sprinkle on crumbled feta and pine nuts.
Step 5
Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Tips
No special items needed.
5 Reviews
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