Sweet, creamy, and crunchy—this salad brings together roasted sweet potatoes, tangy goat cheese, and buttery pecans for the ultimate fall flavor combo.

Why You’ll Love This Recipe

• Comfort food disguised as a salad
• Sweet and savory balance in every bite
• Beautiful colors and textures for the season

Equipment You’ll Need

• Sheet pan
• Oven
• Cutting board + knife
• Salad bowl

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt & pepper, to taste
• 3 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans
• 2 tbsp dried cranberries
• 2 tbsp maple-balsamic dressing

Instructions

1. Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a sheet pan.
2. Roast 25 minutes, flipping halfway, until golden and tender.
3. In a salad bowl, layer greens, roasted sweet potato, goat cheese, pecans, and cranberries.
4. Drizzle with maple-balsamic dressing and toss gently.

Serving Suggestions

• Great as a side with roast chicken or pork
• Serve warm with crusty bread for a vegetarian main

Make-Ahead and Storage Tips

• Roast sweet potatoes up to 3 days ahead
• Store salad ingredients separately and dress just before serving

Yield: 4 servings

Sweet Potato, Pecan & Goat Cheese Salad

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 2 cups sweet potatoes, peeled and cubed

• 1 tbsp olive oil

• Salt & pepper, to taste

• 3 cups mixed greens

• 1/4 cup crumbled goat cheese

• 1/4 cup toasted pecans

• 2 tbsp dried cranberries

• 2 tbsp maple-balsamic dressing

Directions

• Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a sheet pan.
• Roast 25 minutes, flipping halfway, until golden and tender.
• In a salad bowl, layer greens, roasted sweet potato, goat cheese, pecans, and cranberries.
• Drizzle with maple-balsamic dressing and toss gently.

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