Balsamic Sweet Potato & Pecan Salad

1 review

Roasted veggies just make the best salads, don't they!?

Camille C.
Camille C.

6 minutes

Prep time

15 minutes

Cook time

292 cal.

Per serving

232

Utensils

Oven, Peeler, Parchment paper

recipe

Sweet potato

Step 1

Preheat oven to 400°F. Peel & cut the sweet potato into large cubes.

Sweet potato

Step 2

Transfer the sweet potato cubes to a baking sheet. Drizzle with olive oil. Season with salt & pepper. Mix it all together.

Sweet potato

Step 3

Bake for 15 min at 400°F. Remove from the oven when caramelized & tender.

Pecans

Step 4

Coarsely chop the pecans.

Balsamic vinegar
Whole-grain mustard

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.

Feta cheese (block)
Arugula
Sweet potato
Pecans

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

Energy292 cal.
Fat27 g
Carbohydrates7 g
Protein5 g
Fiber3 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.

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Balsamic Sweet Potato & Pecan Salad
Very easy