Balsamic Sweet Potato & Pecan Salad

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Roasted veggies just make the best salads, don't they!?

Camille C.
Camille C.
588

6 minutes

Prep time

15 minutes

Cook time

288 cal.

Per serving

Utensils

Oven, Peeler, Parchment paper, Knife

recipe

Sweet potato

Step 1

Preheat oven to 400°F. Peel & cut the sweet potato into large cubes.

Sweet potato

Step 2

Transfer the sweet potato cubes to a baking sheet. Drizzle with olive oil. Season with salt & pepper. Mix it all together.

Sweet potato

Step 3

Bake for 15 min at 400°F. Remove from the oven when caramelized & tender.

Pecans

Step 4

Coarsely chop the pecans.

Balsamic vinegar
Whole grain mustard

Step 5

Add the balsamic vinegar, whole grain mustard & a drizzle of oil to a small bowl. Season with salt & pepper. Whisk the dressing together.

Feta cheese (block)
Arugula
Sweet potato
Pecans

Step 6

Arrange the salad greens on a serving plate. Top with the roasted sweet potatoes, crumbled feta & chopped pecans. Drizzle the dressing over top. Enjoy!

Nutrition facts

View nutritional information

Energy288 cal.
Fat27 g
Carbohydrates6 g
Protein5 g
Fiber2 g

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 288 Energy, 27 g of Fat, 6 g of Carbohydrates, 5 g of Protein, 2 g of Fiber.

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Balsamic Sweet Potato & Pecan Salad
Very easy