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Juicy Roasted Sweet Potato Salad Bowl

A flavor-packed salad featuring roasted sweet potatoes, vibrant cherry tomatoes, and crunchy walnuts, drizzled with a zesty dressing. Perfect for lunch or dinner!
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Temps de préparation 10 minutes
Temps de cuisson 30 minutes
Temps total 40 minutes
Portions: 4 servings
Type de plat: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingrédients
  

Salad Ingredients
  • 3 medium sweet potatoes Natural sweetness, substitutes include butternut squash or regular potatoes.
  • 6 ounces mixed salad greens Rinse in cold water for enhanced crunch.
  • 1 cup cherry tomatoes, halved Adds a fresh burst of flavor.
  • 1 medium red onion, thinly sliced
  • 1/2 cup toasted walnuts or pecans For a nut-free option, use sunflower seeds.
  • 1/4 cup pumpkin seeds Optional addition.
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and peel the sweet potatoes, then cut them into 1-inch cubes.
  3. In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and black pepper.
  4. Spread the sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes, flipping halfway.
Salad Assembly
  1. While the sweet potatoes roast, combine the mixed salad greens, cherry tomatoes, and red onion in a large serving bowl.
  2. In a small bowl, whisk together the lemon juice, honey or maple syrup, Dijon mustard, and extra virgin olive oil until fully combined.
  3. Once the sweet potatoes are done, cool slightly before adding them to the salad base.
  4. Drizzle with the dressing, and sprinkle with toasted walnuts or pecans and pumpkin seeds before serving.

Nutrition

Portion: 1gCalories: 450kcalCarbohydrates: 35gProtéines: 8gFat: 30gLipides saturés: 4gSodium: 250mgFibre: 9gSucre: 6g

Notes

Serve this salad warm or at room temperature. For added flavor, top with crumbled feta or goat cheese.

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