Red-Leaf Salad with Roasted Sweet Potatoes is all things good wrapped up in a salad. You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing. Sound good? Umm..yeah, I thought so too! Mike and I don’t typically put dressing on our salads, but the first thing that he commented about this dish was ‘how good is that dressing!’ The dressing has some zip, so a little goes a long way. It goes perfectly with the sweetness of the roasted sweet potato and onion. There are so many yummy vegetables in this dish, I would happily eat it every day of the week.
I made a couple changes of note from the original recipe. First, I used nonfat Greek yogurt instead of low fat regular yogurt. The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand. I’m sure regular yogurt would work just fine. The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy. Pepitas are always tasty and added a nice little crunch. However if you are a walnut fan, I suspect they would also be quite delicious in this dish. Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.
Mike and I were talking in terms of ‘next time we have this’…which tells me there will definitely be a next time. This salad is a keeper!
- 3-4 cups sweet potato, cut into 1-inch cubes
- 1 red onion, cut into 1-inch chunks
- 2 tablespoons olive oil
- Salt and Pepper
- 10 ounces frozen cut green beans, thawed (or 1½ cups green beans, cut into 1-inch pieces)
- ⅓ cup pepitas
- ½ cup nonfat Greek yogurt
- 1 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)
- Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
- Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
- In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
- Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.
Slightly adapted from Everyday Food Light
This sounds fantastic – love the roasted sweet potatoes in this! The yogurt dressing seems like a very interesting pairing – definitely would go for a large plate of this 🙂
Beautiful salad you have here, and that dressing sounds delicious and healthy. Tasty!
I first tried red (oak) leaf lettuce last winter in NC! So lovely and delicate! What a great idea to pair with sweet potato!
This looks so delightful! I LOVE roasted sweet potatoes but never thought to put them on a salad…I’ve got to try this. We love making our own dressings too and never buy bottled. I’ll give this one a try on our next salad night!
I wish I could dive into this right now!!!!!! gorgeous!
Lately I’ve been draining non-fat plain yogurt in a sieve overmight; it thickens wonderfully, just like Greek yogurt and way cheaper. Wonderful recipe. A definite “try” for me.
sweet potatoes are my favorite and yours look perfectly tender and roasted! i want… 😉
I love roasted sweet potatoes! You paired them with some great veggies here. Thank you for sharing!
Beautiful, colorful and delicious salad! Perfect with any meal~
i love sweet potatoes! i usually like them fried, but this looks good too! 😉
Oh, this looks delicious! You know I LOVE a good salad…and this is a good salad!
What a colorful salad! I love that you put sweet potatoes on them – very unexpected!
I love your salad.. pretty, delicious and I have to make it asap! Thank you for sharing and have a lovely day!!
Mmm… Roasted sweet potatoes… That’s it, I’m done… Me + this salad = heaven!
Mmm… This sounds fabulous. Love the idea of roasted sweet potatoes in my salad.
I love sweet potato. And the combination of sweet potato and yogurt will make it even better. Thanks for the recipe. I was thinking to replace yogurt with mayonnaise 🙂