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Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad for Cozy Fall Evenings

A delightful Roasted Sweet Potato Goat Cheese Salad that combines sweet potatoes, creamy goat cheese, and vibrant pomegranate arils for a satisfying, gluten-free dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes or substitute with butternut squash or Japanese sweet potatoes
  • 4 cups Baby Arugula or swap in spinach or kale
  • 1/2 cup Pine Nuts can substitute with walnuts or pecans
  • 1 cup Pomegranate Arils cranberries make a lovely substitute
  • 4 oz Goat Cheese (Chèvre) feta cheese is a great alternative
  • 1/2 medium Red Onion or shallots for a milder flavor
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil or avocado oil or melted coconut oil
  • 2 tbsp Balsamic Vinegar or apple cider vinegar
  • 1 tbsp Wholegrain Mustard Dijon mustard works well
  • 1 tbsp Honey or maple syrup for a vegan option
For Seasoning
  • 1 tsp Garlic Powder can use fresh garlic for stronger flavor
  • 1 tsp Sea Salt Flakes or regular salt
  • 1/2 tsp Black Pepper freshly cracked is recommended

Equipment

  • oven
  • baking tray
  • Large bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with olive oil, garlic powder, sea salt, and black pepper. Spread on the baking tray.
  3. Roast the sweet potatoes for approximately 50 minutes, stirring halfway through until golden and fork-tender.
  4. In a small bowl, whisk together balsamic vinegar, mustard, honey, and olive oil until smooth.
  5. Toast the pine nuts in the oven for 4-5 minutes until golden and fragrant.
  6. Allow the roasted sweet potatoes to cool to room temperature.
  7. In a large bowl, combine arugula, cooled sweet potatoes, and red onion. Drizzle with dressing and toss gently.
  8. Transfer to a serving platter and sprinkle with goat cheese, pine nuts, and pomegranate arils.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 9gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Keep the arugula and dressing separate until ready to serve for freshness. Substitute ingredients based on preference as desired.

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