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
