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Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad: Fall's Flavor Explosion

Experience the Roasted Sweet Potato Goat Cheese Salad, a vibrant, gluten-free, and vegetarian dish capturing the essence of fall in every bite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Substitute with butternut squash for a different flavor profile.
  • 4 cups Baby Arugula Spinach or kale are suitable alternatives.
  • 1/2 cup Pine Nuts Walnuts or sliced almonds can serve as substitutes.
  • 1/2 cup Pomegranate Arils Fresh cranberries can be an alternative.
  • 4 oz Goat Cheese Feta cheese works as a good substitute.
  • 1/2 small Red Onion Use scallions for a milder flavor if desired.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can be swapped for a different taste.
  • 2 tbsp Balsamic Vinegar Apple cider vinegar can be used as a substitute.
  • 1 tbsp Wholegrain Mustard Any mustard can be used, but the flavor profile will change.
  • 1 tbsp Honey Maple syrup can serve as a vegan alternative.
  • 1 tsp Garlic Powder Fresh garlic can be used for a more intense taste.
  • 1 tsp Sea Salt Flakes Regular salt can be used, though the texture will differ.
  • 1/2 tsp Black Pepper Adjust according to taste preference.

Equipment

  • Oven
  • Baking tray
  • Mixing Bowl
  • Jar for dressing

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Dice sweet potatoes into evenly sized cubes, mix with olive oil, garlic powder, salt, and pepper, then spread on the baking tray.
  3. Roast the sweet potatoes for about 50 minutes or until golden brown and tender.
  4. Prepare the dressing by combining balsamic vinegar, olive oil, mustard, and honey in a jar, then shake well.
  5. Toast pine nuts in the oven for 4-5 minutes until golden and aromatic.
  6. In a large bowl, combine arugula, roasted sweet potatoes, and red onion. Drizzle dressing and toss gently to combine.
  7. Serve the salad topped with crumbled goat cheese, toasted pine nuts, and pomegranate arils.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 550mgFiber: 6gSugar: 10gVitamin A: 17000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure sweet potatoes are cubed uniformly for even roasting and prepare the salad shortly before serving for crisp freshness.

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