Romaine Salad with Roasted Sweet Potatoes


Romaine Salad 3

This is a favorite salad of mine. It comes together quickly, is satisfying, filling, and tastes unbelievably good! The flavors and textures of this salad are spot on. The soft, roasted sweet potatoes and sweet onions are counter-balanced by the slightly crisp green beans and crunchy pecans. The warm vegetables over the cold, crisp lettuce drizzled with a flavorful vinaigrette is so palate pleasing! Not only are sweet potatoes “sweet”, but they contain significant nutrients. Vitamin A and potassium are top on the list. They also help to maintain blood sugar levels. I love the versatility of sweet potatoes – from savory to sweet – they make a great addition to so many dishes. I love to serve this salad for lunch or a light dinner. Enjoy!

Romaine Salad


Roasting Sweet Potato & OnionSalad

2 sweet potatoes, peeled and cut into 1-inch chunks

1 medium sweet onion, cut into 1-inch chunks

2 tablespoons grape seed oil

Coarse salt and ground pepper

1 package (12 ounces) frozen whole green beans, thawed

1/2 cup pecans

2 heads romaine lettuce, torn into bite-size pieces

White Balsamic Vinaigrette

3 tablespoons grape seed oil

3 tablespoons white balsamic vinegar

1 garlic clove, minced

1 teaspoon agave nectar or honey

sea salt and black pepper

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
Add green beans and pecans to sheet; toss. Roast until green beans are tender, about 5 minutes.
Top lettuce with roasted vegetable mixture; drizzle with vinaigrette.

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