Roasted Sweet Potato Salad
A delightful salad combining warm roasted sweet potatoes, fresh blueberries, crunchy nuts, and parmesan cheese, ideal for lunch or as a dinner side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 Sweet potatoes
- 1 cup Blueberries
- 1/2 cup Pecans
- 1/4 cup Pumpkin seeds
- 1/2 cup Parmesan cheese
- 1 Lemon (juiced)
- 2 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut sweet potatoes into cubes and toss with olive oil, salt, and pepper.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and golden.
- Combine roasted sweet potatoes, blueberries, pecans, pumpkin seeds, and parmesan cheese in a large bowl.
- Whisk together lemon juice, balsamic vinegar, olive oil, salt, and pepper in a small bowl to make vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature.
Notes
Store leftover salad in an airtight container in the refrigerator for up to three days. Keep vinaigrette separate to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
Find it online: https://mydailyrecipeideas.com/roasted-sweet-potato-salad/