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Servings: 6-8

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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