Description
A vibrant and hearty salad featuring sweet potatoes roasted until golden and caramelized, tossed with fresh herbs and a zesty lemon-honey dressing.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups mixed greens (such as arugula or spinach)
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pecans
- For the dressing: 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway, until golden and tender. Let cool slightly.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine the mixed greens, red onion, parsley, dill, feta, and pecans. Add the roasted sweet potatoes.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste.