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name12 Tomatoes
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nameRoasted Sweet Potato Salad
descriptionEating healthy doesn’t mean bland or boring, just look at all the beautiful colors in this salad.
urlhttps://12tomatoes.com/roasted-sweet-potato-salad
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Salad
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 2 cups cooked quinoa
  • 1 1/2 cups baby arugula
  • 1/3 cup dried cranberries, roughly chopped, if desired
  • 1/3 cup walnuts or pecans, chopped
  • 1/4 cup goat cheese, crumbled
Dressing
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Arrange the sweet potatoes on the baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
  3. Roast until tender, 20-23 minutes. Remove from oven and allow to cool a bit.
  4. Add quinoa, arugula, cranberries, and nuts to bowl, along with cooled sweet potatoes.
  5. Shake together dressing ingredients in a small jar or whisk together and pour over salad. Toss to combine, top with goat cheese, and serve. Enjoy!
Eating healthy doesn’t mean bland or boring, just look at all the beautiful colors in this salad.
Course: Dinner

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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

5 from 1 votes
Servings: Serves 4–6
Author: Sarah Cool
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Salad

  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 2 cups cooked quinoa
  • 1 1/2 cups baby arugula
  • 1/3 cup dried cranberries, roughly chopped, if desired
  • 1/3 cup walnuts or pecans, chopped
  • 1/4 cup goat cheese, crumbled

Dressing

  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dijon mustard
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Arrange the sweet potatoes on the baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
  3. Roast until tender, 20-23 minutes. Remove from oven and allow to cool a bit.
  4. Add quinoa, arugula, cranberries, and nuts to bowl, along with cooled sweet potatoes.
  5. Shake together dressing ingredients in a small jar or whisk together and pour over salad. Toss to combine, top with goat cheese, and serve. Enjoy!