Autumn Salad with Roasted Sweet Potato

‘Tis the season not only for slow-cooked soups on the stove but also for oven-roasted vegetables in the…oven.  This recipe honors the tradition of roasting your vegetables until they are unrecognizable compared to the nutrient-dense plant they once were.  Sacrifices must be made in the name of flavor.


  • 1 sweet potato, chopped
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • Salad greens (I used tender mixed greens)
  • ½ cucumber, chopped
  • ½ avocado, cubed
  • Balsamic vinaigrette
  • Sunflower seeds (garnish)
  • Dried cranberries (garnish)
  • Feta cheese (garnish)


To make the roasted sweet potato

  1. Preheat oven to 400°F
  2. Add sweet potatoes, oil, salt, and pepper to a medium-sized mixing bowl
  3. Cover with a plate and shake to spread seasoning over surface area of potatoes
  4. Spread potatoes out on parchment-lined baking sheet
  5. Bake in oven for 25-35 minutes (depending on oven settings and personal crispiness preference)
  6. Let cool for 5-10 minutes

To assemble

  1. Mix greens, cucumber, avocado, and salad dressing in a medium-sized mixing bowl
  2. Place salad in serving bowl
  3. Decorate with roasted sweet potato
  4. Garnish with sunflower seeds, cranberries, and feta cheese
  5. Serve and enjoy

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