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–+ servings
Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad for a Flavorful Feast

This Roasted Sweet Potato Goat Cheese Salad is a delightful mix of flavors and textures, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Salads
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 750 grams Sweet Potato Acts as the sweet, hearty base; substitute with Japanese sweet potatoes for a unique twist.
  • 1 teaspoon Garlic Powder Adds a depth of flavor; feel free to replace with fresh minced garlic if preferred.
  • 1 teaspoon Sea Salt Flakes Enhances the natural sweetness of sweet potatoes; modify to taste.
  • 2 tablespoons Extra Virgin Olive Oil Essential for roasting and flavor; avocado oil can be a suitable substitute.
  • Cracked Black Pepper Adds a hint of heat; for less spice, opt for white pepper.
  • 120 grams Baby Arugula Provides a peppery kick and essential nutrients; can easily swap with spinach or kale.
  • 1/3 cup Pine Nuts Infuses crunch and a nutty flavor into the salad; walnuts or pecans work well as cost-effective alternatives.
  • 1/4 cup Pomegranate Arils Offers little bursts of sweetness and vibrant color; diced apples or dried cranberries are good substitutes.
  • 120 grams Soft Goat Cheese (Chèvre) Brings a creamy, tangy element to the dish; feta can be swapped for a different texture.
  • 1/4 cup Red Onion Adds a sharp contrast; green onions can replace for a milder taste.
For the Dressing
  • 60 mL Extra Virgin Olive Oil Adds richness and helps emulsify the dressing.
  • 40 mL Aged Balsamic Vinegar Introduces a sweet acidity; while any vinegar can work, balsamic is recommended for best flavor.
  • 3 tablespoons Wholegrain Mustard Brings depth and a touch of spice to the dressing; Dijon mustard serves as a solid alternative.
  • 2 teaspoons Honey Sweetens up the dressing; for a vegan option, use maple syrup instead.

Equipment

  • Oven
  • mixing bowl
  • baking tray
  • whisk

Method
 

Step-by-Step Instructions for Roasted Sweet Potato Goat Cheese Salad
  1. Begin by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper for roasting sweet potatoes.
  2. Peel and cut the sweet potatoes into bite-sized cubes. Toss with extra virgin olive oil, garlic powder, sea salt, and cracked black pepper in a bowl.
  3. Spread seasoned sweet potatoes on the baking tray and roast for 50-60 minutes, stirring halfway through.
  4. Whisk together the aged balsamic vinegar, wholegrain mustard, honey, and extra virgin olive oil until smooth.
  5. Toast pine nuts on a small tray in the oven during the last 4-5 minutes of roasting.
  6. Once roasted, let the sweet potatoes cool slightly before mixing them with other ingredients.
  7. In a large salad bowl, combine baby arugula, roasted sweet potatoes, and red onion. Drizzle the dressing over and gently toss.
  8. Crumble goat cheese over the salad, then top with toasted pine nuts and pomegranate arils.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 20000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Assemble salad just before serving to keep arugula crunchy. Store leftovers separately to prevent sogginess.

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