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.

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Ingredients

• 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)

Method

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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