Warm Roasted Sweet Potato Salad

Wow value is what this salad is all about. The vibrant potatoes against the bright greens are gloriously impressive and perfect as a warm starter for a winter dinner party. Roast the potatoes ahead if you want, then just warm in the oven before tossing with the cool greens.

Preparation time

20 minutes

Ready in

50 minutes

Cooking Time:

Makes

6 to 8 servings

Cook Mode

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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

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