‘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.
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
- Preheat oven to 400°F
- Add sweet potatoes, oil, salt, and pepper to a medium-sized mixing bowl
- Cover with a plate and shake to spread seasoning over surface area of potatoes
- Spread potatoes out on parchment-lined baking sheet
- Bake in oven for 25-35 minutes (depending on oven settings and personal crispiness preference)
- Let cool for 5-10 minutes
To assemble
- Mix greens, cucumber, avocado, and salad dressing in a medium-sized mixing bowl
- Place salad in serving bowl
- Decorate with roasted sweet potato
- Garnish with sunflower seeds, cranberries, and feta cheese
- Serve and enjoy
[…] Autumn Salad with Roasted Sweet Potato — Bread & Grapes […]