Roasted Sweet Potato Salad
Created by Mikekey on November 15, 2013
- Servings: 2
- Prep Time: 25m
- Cook Time: 30m
- Recipe #11157
Ingredients
- 1 large (6 ounce) sweet potato (peeled and diced into cubes)
- 2 tablespoons oil (olive oil)
- Sea salt (pinch)
- Romaine lettuce, chopped (6 leaves)
- 8 ounces cherry tomatoes (halved, 8 tomatoes)
- 20 grams radish (slices, 4 radishes)
- 1/4 cup feta cheese, crumbled
- 1/4 cup pine nuts (toasted)
- 1 to 2 tablespoons olive oil (to taste)
- 1 to 2 tablespoon balsamic vinegar (to taste)
- Fresh ground black pepper, to taste
How to Make
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Step 1: Pre-heat the oven to 350°F.
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Step 2: Place the sweet potato in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
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Step 3: Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled sweet potato.
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Step 4: Sprinkle on crumbled feta and pine nuts.
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Step 5: Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Nutritional Facts
- Serving Size: 1 (274.9 g)
- Calories 425.2
- Total Fat - 34.9 g
- Saturated Fat - 5.4 g
- Cholesterol - 7.9 mg
- Sodium - 116.6 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3.9 g
- Sugars - 4.4 g
- Protein - 9.4 g
- Calcium - 160.4 mg
- Iron - 2.2 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.2 mg