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Roasted Sweet Potato Goat Cheese Salad

Roasted Sweet Potato Goat Cheese Salad That Dazzles Your Platter

This Roasted Sweet Potato Goat Cheese Salad is a colorful, nutritious, and crowd-pleasing dish, perfect for any gathering while being gluten-free and vegetarian.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cubed sweet potatoes can substitute with Japanese sweet potatoes
  • 1 teaspoon garlic powder can substitute with minced fresh garlic
  • 1 teaspoon sea salt flakes
  • 2 tablespoons extra virgin olive oil can substitute with avocado oil
  • 1 teaspoon black pepper
  • 4 cups baby arugula can substitute with baby kale or spinach
  • 1/2 cup pine nuts can substitute with walnuts or pecans
  • 1 cup pomegranate arils can substitute with dried cranberries
  • 4 ounces goat cheese can substitute with feta cheese
  • 1/2 medium red onion thinly sliced, can substitute with sweet onion
For the Dressing
  • 1/4 cup balsamic vinegar can substitute with red wine vinegar
  • 1 tablespoon wholegrain mustard can substitute with Dijon mustard
  • 1 tablespoon honey can substitute with maple syrup for a vegan option

Equipment

  • Oven
  • Baking Dish
  • Small Bowl
  • Mixing bowl
  • Whisk
  • Baking tray

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (356°F).
  2. In a large baking dish, toss cubed sweet potatoes with olive oil, garlic powder, sea salt, and black pepper until well-coated. Spread out in a single layer.
  3. Roast the sweet potatoes for 50–60 minutes, stirring halfway through until golden brown and tender.
  4. While roasting, whisk together balsamic vinegar, wholegrain mustard, honey, and a drizzle of olive oil in a bowl. Set aside.
  5. In the last few minutes of roasting, toast pine nuts in a small baking tray for 4–5 minutes, or until golden.
  6. Let the roasted sweet potatoes cool to room temperature.
  7. In a large bowl, combine the cool sweet potatoes, baby arugula, and red onion. Drizzle with dressing and toss.
  8. Transfer to a serving platter and top with goat cheese, toasted pine nuts, and pomegranate arils.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 350mgPotassium: 570mgFiber: 6gSugar: 10gVitamin A: 17000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Allow sweet potatoes to cool to prevent wilting arugula. Store dressing separately until serving to maintain freshness.

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