Maple-Roasted Sweet Potato Salad with Goat Cheese & Pecans
Ingredients:
2 large sweet potatoes (about 500 g), peeled and cubed
2 tbsp olive oil (30 ml)
2 tbsp pure maple syrup (30 ml)
Salt and black pepper, to taste
¼ cup (30 g) pecans, toasted and chopped
¼ cup (50 g) crumbled goat cheese
2 cups (60 g) baby arugula or spinach
For the Dressing:
2 tbsp olive oil (30 ml)
1 tbsp apple cider vinegar (15 ml)
1 tsp Dijon mustard (5 g)
1 tsp maple syrup (5 ml)
Salt and black pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
In a large bowl, combine roasted sweet potatoes, arugula, toasted pecans, and goat cheese. Drizzle with dressing and toss gently.
Serve warm or at room temperature as a hearty side or light main dish.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 360 per serving
Servings: 4