Spicy Roasted Sweet Potatoes over Greens with Goat Cheese + Honey Lemon Vinaigrette
A simple and delicious fall-inspired salad that uses freshly roasted (or leftover) sweet potatoes. Add a protein like fish to add some balance and make it more filling.
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 large sweet potatoes unpeeled, cubed
  • 2 tablespoons canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon red chili flake
  • 6 cups arugula or other lettuce
  • 8 ounces goat cheese
  • ½ cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 lemons juiced
  • 3 tablespoons honey
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 large sweet potatoes unpeeled, cubed
  • 2 tablespoons canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon red chili flake
  • 6 cups arugula or other lettuce
  • 8 ounces goat cheese
  • ½ cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 lemons juiced
  • 3 tablespoons honey
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Instructions
  1. Preheat oven to 400 degrees F. Add potatoes to a large bowl and toss with canola oil, salt, pepper, and red chili flake so potatoes are evenly coated. Spread potatoes out on lined sheet pan and roast for 25 minutes, flipping half way through.
  2. Make dressing by mixing together olive oil, white balsamic vinegar, lemon juice and honey.
  3. Place arugula or lettuce into bowls, top with sweet potatoes, dressing and goat cheese.
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

Sign up to get the weekly class schedule: https://tinyurl.com/y9hcx9bh