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Spiralized Rosemary Roasted Sweet Potato Salad Recipe

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"Rosemary imparts a fabulous taste to this chilled salad! Cheddar cheese adds a creamy taste to the lemon vinaigrette."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In50 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
  • 2Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
  • 3Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
  • 4Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
  • 5Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
  • 6Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.
Ingredients
  • 3 servings
  • 446 cals
  • nonstick cooking spray
  • 1 sweet potato, peeled and halved
  • 3 1/2 tablespoons olive oil, divided
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon sea salt
  • 4 teaspoons lemon juice
  • 4 teaspoons honey
  • salt and ground black pepper to taste
  • 1 (16 ounce) bag spring salad mix
  • 3 ounces shredded Cheddar cheese
  • 3 tablespoons sunflower seeds
Nutrition

Amount per serving ( 5 total)

  • Calories:
    446
    22%
  • Fat:
    30.3
    47%
  • Carbs:
    34.7
    11%
  • Protein:
    12.9
    26%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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