Description
A warm, hearty fall salad featuring roasted sweet potatoes, creamy goat cheese, crunchy pine nuts, peppery arugula, and a tangy balsamic vinaigrette.
Ingredients
- 750g sweet potato, peeled and cubed
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- 2 tbsp extra virgin olive oil
- Cracked black pepper to taste
- 120g baby arugula
- 1/3 cup pine nuts, toasted
- 1/4 cup pomegranate arils
- 120g soft goat cheese
- 1/4 cup red onion, thinly sliced
- For the Balsamic Vinaigrette:
- 60 mL extra virgin olive oil
- 40 mL aged balsamic vinegar
- 3 tbsp wholegrain mustard
- 2 tsp honey
Instructions
1. Preheat oven to 180°C (350°F). Line a tray with parchment paper.
2. Toss cubed sweet potatoes with olive oil, garlic powder, salt, and pepper. Spread in a single layer and roast for 50 minutes.
3. Meanwhile, combine vinaigrette ingredients in a jar and shake until emulsified. Let sit.
4. Toast pine nuts in the oven for 4–5 minutes until golden, then set aside.
5. Cool roasted sweet potatoes to room temperature.
6. In a bowl, combine arugula, sweet potatoes, and red onions. Toss with 3/4 of the vinaigrette.
7. Transfer to a serving dish. Top with goat cheese, pine nuts, and pomegranate arils. Drizzle remaining vinaigrette and serve.
Notes
- Use parchment paper to prevent sweet potatoes from sticking.
- Cool sweet potatoes before tossing with greens to avoid wilting.
- Toast pine nuts carefully, watch closely to avoid burning.
- Store dressing and components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 549
- Sugar: 10g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: sweet potato salad, goat cheese salad, fall salad, roasted vegetable salad