Oven, Peeler, Parchment paper
Preheat oven to 400°F. Peel & cut the sweet potato into large cubes.
Transfer the sweet potato cubes to a baking sheet. Drizzle with olive oil. Season with salt & pepper. Mix it all together.
Bake for 15 min at 400°F. Remove from the oven when caramelized & tender.
Coarsely chop the pecans.
Add the balsamic vinegar, whole grain mustard & a drizzle of oil to a small bowl. Season with salt & pepper. Whisk the dressing together.
Arrange the salad greens on a serving plate. Top with the roasted sweet potatoes, crumbled feta & chopped pecans. Drizzle the dressing over top. Enjoy!
Average estimated amount for one serving
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.
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