Balsamic Sweet Potato & Pecan Salad
Be the first to reviewRoasted veggies just make the best salads, don't they!?
Ingredients
Utensils
Oven, Peeler, Parchment paper
recipe
Step 1
Preheat oven to 400°F. Peel & cut the sweet potato into large cubes.
Step 2
Transfer the sweet potato cubes to a baking sheet. Drizzle with olive oil. Season with salt & pepper. Mix it all together.
Step 3
Bake for 15 min at 400°F. Remove from the oven when caramelized & tender.
Step 4
Coarsely chop the pecans.
Step 5
Add the balsamic vinegar, whole grain mustard & a drizzle of oil to a small bowl. Season with salt & pepper. Whisk the dressing together.
Step 6
Arrange the salad greens on a serving plate. Top with the roasted sweet potatoes, crumbled feta & chopped pecans. Drizzle the dressing over top. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 292 cal. |
| Fat | 27 g |
| Carbohydrates | 7 g |
| Protein | 5 g |
| Fiber | 3 g |
On average, one serving of the recipe "Balsamic Sweet Potato & Pecan Salad" contains 292 Energy, 27 g of Fat, 7 g of Carbohydrates, 5 g of Protein, 3 g of Fiber.
