Description
A vibrant and hearty salad featuring sweet potatoes roasted to golden perfection, tossed with fresh herbs and a zesty lemon-honey dressing.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups mixed greens (e.g., arugula, spinach)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pecans
- For the dressing: 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 small garlic clove, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway.
- While potatoes roast, whisk together all dressing ingredients in a small bowl until well combined. Set aside.
- In a large bowl, combine mixed greens, parsley, mint, feta, and pecans. Add roasted sweet potatoes once cooled slightly. Drizzle with dressing, toss gently, and serve immediately.
Notes
You can customize the seasonings to taste.