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–+ servings
Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad That Sparks Joy

A vibrant Roasted Sweet Potato Goat Cheese Salad that celebrates seasonal flavors, perfect for meal prep and entertaining.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Can substitute with butternut squash.
  • 4 cups Baby Arugula Baby spinach or kale are good alternatives.
  • 1/2 cup Pine Nuts Walnuts or pecans can be used as substitutes.
  • 1 cup Pomegranate Arils Can replace with dried cranberries.
  • 4 oz Goat Cheese (chèvre) Feta is a great alternative.
  • 1/2 medium Red Onion Shallots can be used for milder dressing.
For the Dressing
  • 1/4 cup Balsamic Vinegar Red wine vinegar can be a substitute.
  • 2 tbsp Wholegrain Mustard Dijon mustard works well.
  • 2 tbsp Honey Maple syrup can be used for a vegan option.
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can also be used.
  • 1 tsp Garlic Powder Fresh minced garlic is a tasty substitution.
  • 1 tsp Sea Salt Flakes Table salt can be used in equal measure.
  • 1 tsp Black Pepper White pepper is a milder alternative.

Equipment

  • Oven
  • baking tray
  • Parchment Paper
  • Large Bowl
  • small bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, garlic powder, sea salt, and black pepper. Spread on the baking sheet.
  3. Roast the sweet potatoes for about 50 minutes, stirring halfway through.
  4. Whisk together balsamic vinegar, wholegrain mustard, honey, and olive oil to make the dressing.
  5. Toast pine nuts in a dry skillet over medium heat for 4-5 minutes until golden brown.
  6. In a large bowl, combine baby arugula, roasted sweet potatoes, and sliced red onion. Add toasted pine nuts and pomegranate arils.
  7. Drizzle dressing over the salad and toss gently to coat without bruising the arugula.
  8. Crumble goat cheese on top and serve immediately, or refrigerate for later enjoyment.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 18000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Keep the dressing separate until serving to maintain salad freshness. Customize according to personal preference or dietary needs.

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