Oven, Peeler, Parchment paper
Preheat oven to 400°F. Peel & cut the sweet potato into large cubes.
Transfer the sweet potato cubes to a baking sheet. Drizzle with olive oil. Season with salt & pepper. Mix it all together.
Bake for 15 min at 400°F. Remove from the oven when caramelized & tender.
Coarsely chop the pecans.
Add the balsamic vinegar, whole grain mustard & a drizzle of oil to a small bowl. Season with salt & pepper. Whisk the dressing together.
Arrange the salad greens on a serving plate. Top with the roasted sweet potatoes, crumbled feta & chopped pecans. Drizzle the dressing over top. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Balsamic Sweet Potato & Pecan Salad" contains 292 Energy, 27 g of Fat, 7 g of Carbohydrates, 5 g of Protein, 3 g of Fiber.