Roasted Sweet Potato Salad
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
460 |
|
| % Daily Value* | ||
| Total Fat 29 g | 37% | |
| Saturated Fat 5 g | 25% | |
| Cholesterol 10 mg | 3% | |
| Sodium 530 mg | 23% | |
| Total Carbohydrate 49 g | 18% | |
| Dietary Fiber 6 g | 22% | |
| Sugars 19 g | ||
| Includes Added Sugars | % | |
| Protein 6 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium 113 mg | 10% | |
| Iron 2 mg | 10% | |
| Potassium 590 mg | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3-4 Sweet Potatoes (approx 2 lbs), peeled & cubed
- 1 tbsp Olive Oil
- - Salt & Pepper to Taste
- ½ cup Dried Cherries
- ½ cup Feta or Blue Cheese Crumbles
- ½ cup Chopped Walnuts
- 1 tbsp Parsley
- ¼ cup Apple Cider Vinegar
- 2 tbsp Honey
- 1 tsp Dijon Mustard
- 1 tsp Italian Seasoning
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ cup Olive Oil
Method of Preparation
Step 1
Preheat oven to 400°F. Line baking sheet with tin foil or use an aluminum roasting pan.
Step 2
Toss sweet potatoes with olive oil, salt and pepper. Roast for 20-25 minutes until tender.
Step 3
Mix vinaigrette ingredients together in a bowl or blend in a food processor. Add to a saucepan over low heat, keep warm until serving.
Step 4
Mix cherries, walnuts, cheese and parsley with the sweet potatoes. Drizzle with half of the vinaigrette and toss well. Serve remaining dressing on the side.
