Sweet Potato, Pecan & Goat Cheese Salad
This salad balances roasted sweet potatoes with creamy goat cheese and crunchy pecans for a satisfying side or light dinner. It’s as good cold as it is warm and works beautifully with grilled chicken or salmon.
Sweet Potato, Pecan & Goat Cheese Salad
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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