Roasted Sweet Potato Salad with Balsamic Vinaigrette
This simple salad makes a fresh addition to the holiday table and is good on its own as a satisfying vegetarian lunch. We've kept the ingredients simple in our version but feel free to add some dried cranberries or toasted pecans, if you like. This recipe makes two salads.
PREP TIME: 10 minutes
COOK TIME: 40 minutes
For the balsamic vinaigrette:
1/2 cup extra balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
For the salad:
6 ounces baby greens, washed and dried
2 medium sweet potatoes, ends removed and cut into 1 1/2" cubes
1 small red or sweet onion, thinly sliced
2 tablespoons olive oil
Salt, to taste
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar; shake vigorously to combine and set aside.
Preheat your oven to 375 F. Toss sweet potato pieces with salt and olive oil in a mixing bowl. Arrange sweet potato pieces in one layer on a large baking sheet. Roast for 30-35 minutes or until potatoes are fork-tender. Remove from oven and let cool for 10 minutes before assembling the salads.
To assemble the salads, arrange greens in two serving bowls, distributing evenly. Add potato pieces and onions. Drizzle with vinaigrette and serve immediately.