Preparation time
20 minutes
Ready in
50 minutes
Cooking Time:
Makes
6 to 8 servings
Ingredients
- 6 cups (1.5 L) peeled cubed (3/4-inch/2 cm) Ontario Sweet Potato
- 1 Ontario Onion, thickly sliced
- 1/4 cup (50 mL) vegetable oil
- 2 tsp (10 mL) fresh Ontario Thyme Leaves
- 1 tsp (5 mL) salt
- 2 tbsp (25 mL) balsamic vinegar
- 2 tbsp (25 mL) Ontario Maple Syrup
- 2 tsp (10 mL) chopped fresh Ontario Tarragon leaves
- 8 cups (2 L) Ontario Mixed Salad Greens
- 1/4 cup (50 mL) dried cranberries (optional)
- 3/4 cup (175 mL) crumbled Ontario Goat Cheese (Chèvre)
Instructions
In large bowl, combine potato and onion; add 2 tbsp (25 mL) of the oil, thyme and 1/2 tsp (2 mL) of the salt. Toss to coat. Spread over 2 large oiled baking sheets. Roast in 375°F (190°C) oven until potatoes are golden and fork-tender, about 30 minutes, switching pans on racks and stirring halfway through.
Meanwhile, in small bowl, whisk together remaining 2 tbsp (25 mL) of the oil, vinegar, maple syrup, tarragon and remaining 1/2 tsp (2 mL) salt.
In large salad bowl, place greens; add hot roasted vegetables.
Pour dressing over vegetables. Add cranberries, if using, and toss. Sprinkle with goat cheese and serve.
Tip: The sweet potatoes and onions can be roasted ahead. Just warm them in the oven or microwave before tossing with the greens.
Nutritional Information
1 serving (When recipe serves 8):
- Protein: 6 grams
- Fat: 11 grams
- Carbohydrate: 28 grams
- Calories: 231
- Fibre: 3 grams
- Sodium: 425 mg