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Warm Roasted Sweet Potato Salad

Ingredients

 Preparation

In large bowl, combine potato and onion; add 2 tbsp (25 mL) of the oil, thyme and 1/2 tsp (2 mL) of the salt. Toss to coat. Spread over 2 large oiled baking sheets. Roast in 375°F (190°C) oven until potatoes are golden and fork-tender, about 30 minutes, switching pans on racks and stirring halfway through.

Meanwhile, in small bowl, whisk together remaining 2 tbsp (25 mL) of the oil, vinegar, maple syrup, tarragon and remaining 1/2 tsp (2 mL) salt.

In large salad bowl, place greens; add hot roasted vegetables.

Pour dressing over vegetables. Add cranberries, if using, and toss. Sprinkle with goat cheese and serve.

Tip:

The sweet potatoes and onions can be roasted ahead. Just warm them in the oven or microwave before tossing with the greens.

Nutrients per serving

1 serving (When recipe serves 8):

Protein: 6 grams

Fat: 11 grams

Carbohydrate: 28 grams

Calories: 231

Fibre: 3 grams

Sodium: 425 mg