Roasted Sweet Potato Goat Cheese Salad
Roasted sweet potato and goat cheese salad - delicious easy healthy salad bursting with flavor and filling without breaking the calorie budget.
Servings: 6 servings
Ingredients
- For the Roasted Sweet Potatoes
- 2 large sweet potatoes peeled and cut into 1” cubes -
- 1 tablespoon olive oil
- 1 teaspoon salt
- For the Salad Dressing
- ¼ cup sour cream
- Up to ¼ cup buttermilk see notes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fresh parsley
- ½ teaspoon salt
- Freshly cracked black pepper to taste
- For the Salad
- 4 ounces salad greens
- 4 ounces goat cheese crumbled
- 1 avocado sliced
- ¼ cup toasted pecans
- ½ cup croutons
Instructions
- Roast the Sweet Potatoes
- Preheat your oven to 400F.
- Add the sweet potato cubes, olive oil, and salt to a sheet pan and toss to combine.
- Roast in a preheated oven for 30-35 minutes, flipping the sweet potatoes half way through cooking.
- Make the Salad Dressing
- Combine all of the ingredients (except the milk) in a small bowl.
- Drizzle in the milk until your desired consistency.
- Store in the fridge until ready to use.
- Assemble the Salad
- In a large bowl, combine the salad greens, sweet potato, goat cheese, avocado, pecans, and croutons.
- Drizzle over the salad dressing, to taste.
- Enjoy!
Notes
If you don’t have buttermilk, regular milk will work as well.
This dressing can be made up to a day in advance but it may thicken in the fridge-- if it does, slowly whisk in milk until it is your desired consistency.
I like to add the sweet potatoes to the salad while they are still slightly warm-- it helps soften the lettuce, but that is totally up to you!
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 26g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 16mg | Sodium: 804mg | Fiber: 6g | Sugar: 7g
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