Go Back
–+ servings
Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad with Flavorful Crunch

Enjoy a delightful Roasted Sweet Potato Goat Cheese Salad, a vibrant and nutrient-packed dish that celebrates autumn flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups sweet potato, cubed Japanese sweet potatoes can be used.
  • 5 cups baby arugula Can substitute with baby spinach or baby kale.
  • 4 oz goat cheese (Chèvre) Feta cheese can be used as an alternative.
  • 1 medium red onion, thinly sliced Shallots can be used for a milder flavor.
  • 1 cup pomegranate arils Dried cranberries can be used for a different texture.
For the Dressing
  • 1/4 cup extra virgin olive oil Ideal for roasting and dressings.
  • 3 tbsp balsamic vinegar Red wine vinegar can work as a substitute.
  • 1 tbsp wholegrain mustard Dijon mustard can change the dressing's texture.
  • 1 tbsp honey Maple syrup can be used as a vegan alternative.
For Topping
  • 1/4 cup pine nuts Can substitute with almonds or walnuts.
  • 1 tsp garlic powder Fresh garlic can be substituted.
  • 1 tsp sea salt flakes Kosher salt can be used as an alternative.

Equipment

  • Oven
  • Baking Tray
  • Parchment paper
  • Mixing bowl
  • Whisk

Method
 

Cooking Steps
  1. Preheat your oven to 180°C (356°F) and prepare a baking tray with parchment paper.
  2. Cut your sweet potatoes into even cubes, toss with olive oil, garlic powder, salt, and pepper. Spread in a single layer and roast for about 50 minutes.
  3. In a small bowl, whisk together balsamic vinegar, mustard, honey, and a drizzle of olive oil until smooth. Set aside.
  4. Toast pine nuts on a separate tray in the oven for 4-5 minutes until golden and fragrant.
  5. In a large bowl, combine baby arugula, roasted sweet potatoes, and sliced red onion. Toss gently to mix.
  6. Drizzle the dressing over the salad and toss until well coated.
  7. Finish by crumbling goat cheese on top and sprinkling toasted pine nuts and pomegranate arils.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 7gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 12mgSodium: 320mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 16mgCalcium: 120mgIron: 2mg

Notes

Assemble right before serving for best freshness. Store dressing separately if prepared in advance. Watch pine nuts while toasting to prevent burning.

Tried this recipe?

Let us know how it was!