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Roast Sweet Potato Goat Cheese Salad Recipe

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A hearty and refreshing Roast Sweet Potato Goat Cheese Salad with tangy balsamic vinaigrette, creamy goat cheese, crunchy pine nuts, and sweet pomegranate arils.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 (as a main), 6 (as a side)
  • Category: Salad
  • Method: Roasted
  • Cuisine: American

Ingredients

750 grams sweet potato, peeled and cubed

1 teaspoon garlic powder

1 teaspoon sea salt flakes

2 tablespoons extra virgin olive oil

Cracked black pepper to taste

120 grams baby arugula (or other green leafy vegetables like baby spinach or baby kale)

⅓ cup pine nuts

¼ cup pomegranate arils

120 grams soft goat cheese (goat’s chèvre)

¼ cup red onion, very thinly sliced

For the Balsamic Vinaigrette:

60 mL extra virgin olive oil

40 mL balsamic vinegar (aged)

3 tablespoons wholegrain mustard

2 teaspoons honey

Instructions

  1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. Toss the sweet potato cubes with olive oil, garlic powder, sea salt flakes, and cracked black pepper. Spread them evenly on the baking tray in a single layer. Roast for 50 minutes or until golden brown and tender. Remove from the oven and let it cool to room temperature.
  2. In a small jar, combine balsamic vinegar, olive oil, wholegrain mustard, and honey. Seal the jar and shake vigorously to combine. Set aside.
  3. Toast the pine nuts in a small baking tin in the oven for 4-5 minutes, keeping a close eye on them to avoid burning. Transfer to a bowl immediately to stop cooking.
  4. In a large salad bowl, add the washed and dried arugula (or other leafy greens). Add the roasted sweet potato cubes, thinly sliced red onion, and drizzle with half of the balsamic vinaigrette. Toss gently to combine.
  5. Transfer the salad to a serving platter. Top with crumbled goat cheese, toasted pine nuts, and pomegranate arils. Drizzle with the remaining balsamic vinaigrette and serve immediately.

Notes

  • For a vegan version, replace the goat cheese with a dairy-free alternative like cashew cheese or omit it entirely.
  • Add protein by topping the salad with grilled chicken, roasted chickpeas, or quinoa.
  • Try other greens such as baby kale or mixed greens for a different flavor and texture.
  • For a spicier version, add some sliced jalapeños or chili flakes to the dressing or garnish.
  • If you don’t have pomegranate, dried cranberries, raisins, or sliced apples are great substitutes for a sweet and crunchy element.

Nutrition

Find it online: https://cheftinaskitchen.com/roast-sweet-potato-goat-cheese-salad-recipe/