Ingredients
Equipment
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes into 1-inch pieces.
- Toss the sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until caramelized.
- Allow sweet potatoes to cool slightly after roasting.
Making the Vinaigrette
- Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
Assembling the Salad
- In a large bowl, combine mixed greens.
- Add the roasted sweet potatoes to the greens.
- Crumble goat cheese over the salad.
- Mix in toasted pecans and dried cranberries.
- Incorporate thinly sliced red onion.
- Drizzle vinaigrette over the salad and toss gently to combine.
- Serve immediately for the best taste.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days, undressed.