Hello There!
Fall season is here! Or maybe I should I say “officially here” as Summer stopped showing out to class around mid-July, but let’s digress…
The beginning of Fall season is that weird limbo where you still want to enjoy salads, fresh lemonades and have brunch outdoors but you also have to realize that the weather is changing and you are in the mood for baked sweet potatoes and butternut squash lol
Well I got you covered: to celebrate the transition to colder temperatures, today’s recipe is Roasted Sweet Potato Salad!
As the title suggested the star of the recipe is roasted sweet potato; you might remember my “Rosemary Chicken and Sweet Potatoes” recipe, where I showed how to make sweet potato wedges. The only difference here lays in the way the potatoes are cut: instead of skin-in wedges, I cut them in skinless cubes, as I wanted each bite to have ingredients cut into similar size to fully enjoy the fusion of flavors.
I accompanied the potatoes with rocket salad, fresh goat cheese, cherry tomatoes, radish, red grapes and a mustard vinaigrette.
I didn’t have any bread laying around, but this kind of salad tastes amazing with bread croutons or toasted slices of bread.
For other Sweet Potato recipes, please check these recipes:
- Lemon Butter Rosemary Chicken and Sweet Potato Wedges
- Vegan Sweet Potato and Peanut Butter Brownies
- Lentil, Red Peppers and Sweet Potato Soup
Roasted Sweet Potato Salad
Course: Salads3
servings15
minutes20
minutesIngredients
- Salad
1 large Sweet potato (diced)
2 tablespoons Oil
Salt and Pepper
150g Rocket salad
100g Cherry tomatoes (halved)
40g Goat cheese (chopped)
10 Red grapes (halved)
10 Radishes (finely sliced)
- Vinaigrette
3 tablespoons Olive oil`
1 tablespoon Lemon juice
½ tablespoon Mustard
Salt and Pepper
Directions
- Preheat oven to 200 °C and line a baking tray with parchment paper or aluminum foil.
- In a large bowl, add in the diced sweet potato, oil, salt and pepper. Stir well until coated.
- Spread the potato onto the tray. Bake for 15-20 minutes, until golden.
- Remove from oven and cool down.
- In a small bowl, mix the ingredient of the vinaigrette.
- In a large bowl, add in the rocket, tomatoes, cheese, radishes, grapes and potatoes.
- Pour vinaigrette. Stir and serve.
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