Can I make Roasted Sweet Potato Goat Cheese Salad ahead of time?

Yes, you can prepare most of the components of the salad ahead of time. Roast the sweet potatoes, toast the pine nuts, and prepare the dressing up to 2 days in advance. Just store each component separately in airtight containers. Assemble the salad just before serving to ensure the greens stay fresh and crisp.

Can I substitute the goat cheese with a different type of cheese?

Absolutely! If you’re not a fan of goat cheese or want a different flavor, you can substitute it with feta cheese, ricotta, or a creamy blue cheese. For a dairy-free version, try using vegan cheese alternatives like vegan feta or cashew-based cheeses.

What can I use instead of pomegranate arils in the salad?

If pomegranate isn’t in season or you can’t find it, you can substitute the pomegranate arils with dried cranberries or even fresh berries like blueberries or raspberries. These will still provide a sweet, juicy burst to balance the savory flavors in the salad.

Roasted Sweet Potato Goat Cheese Salad: A Delicious and Nutritious Delight

Description

This Roasted Sweet Potato Goat Cheese Salad is a delightful combination of roasted sweet potatoes, creamy goat cheese, toasted pine nuts, and sweet pomegranate arils. The balance of textures and flavors makes it a nourishing and satisfying meal. Paired with a tangy balsamic vinaigrette, this salad is perfect for any occasion, whether as a main dish or a side.

Ingredients

Scale

750 grams sweet potato, peeled and cubed
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon sea salt flakes
Cracked black pepper, to taste
120 grams baby arugula
¼ cup red onion, very thinly sliced
1/3 cup pine nuts, toasted
¼ cup pomegranate arils
120 grams soft goat cheese (chèvre), crumbled
For Balsamic Vinaigrette: 60 mL extra virgin olive oil
40 mL balsamic vinegar, aged
3 tablespoons wholegrain mustard
2 teaspoons honey

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Instructions

Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Place the cubed sweet potato on the baking tray. Drizzle with olive oil and sprinkle with garlic powder, sea salt, and cracked black pepper. Toss to coat evenly.
Roast the sweet potatoes for 50 minutes or until golden brown on the outside and tender on the inside. Allow to cool to room temperature.
While the sweet potatoes are roasting, prepare the balsamic vinaigrette by whisking together balsamic vinegar, mustard, honey, and olive oil until smooth.
Toast the pine nuts on a small tray in the oven for 4-5 minutes, ensuring they don’t burn. Remove immediately and transfer to a bowl to cool.
In a large salad bowl, combine the roasted sweet potatoes, arugula, and thinly sliced red onions. Drizzle with balsamic vinaigrette and toss to combine.
Top the salad with crumbled goat cheese, toasted pine nuts, and pomegranate arils.
Serve immediately, ensuring the greens don’t wilt from the dressing.

Notes

For a nut-free version, substitute the pine nuts with pumpkin seeds or sunflower seeds.
For a dairy-free option, use vegan feta cheese or another plant-based alternative to goat cheese.
Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent sogginess.
To meal prep, assemble the salad without the dressing and store each component separately.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting
Cuisine: Mediterranean, American

Nutrition

Serving Size: 1 serving
Calories: 549
Sugar: 16g
Sodium: 931mg
Fat: 36g
Saturated Fat: 8g
Unsaturated Fat: 19g
Trans Fat: 0.003g
Carbohydrates: 49g
Fiber: 8g
Protein: 12g
Cholesterol: 14mg