Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

Fresh into the New Year, the only things on my mind {except world peace of course} are smoothies, salads, water, exercise, and self improvement. I am kicking off 2015 with improved nutrition and increased focus on MOM – yes, I need a little love too now and again. One of my favorite seasonal dinners is a Winter Sweet Potato Vegetarian Salad with a delicious maple syrup vinaigrette.

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

Winter Sweet Potato Vegetarian Salad – What You Need:

For roasting the sweet potato:
1 large sweet potato
2 tablespoons extra-virgin olive oil
1/4 teaspoon chopped rosemary
1 bay leaf
salt & pepper

For the salad:
4 cups mixed greens or 1 cup per person
2 cups cooked brown rice or quinoa
2 cups cooked sweet potato cubes
dried cranberries
pepitas or pumpkin seeds
goat cheese

For the dressing:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard
salt & pepper

{Scroll down for full recipe instructions}

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

The roasted sweet potatoes are so delicious in this salad – the taste of rosemary and the aromatics of the bay leaf really tie everything together. When roasting the potatoes remember to cut them into even-sized cubes and coat them liberally with the olive oil – don’t skimp here, use less dressing at the end if you’re looking to cut back.

When it comes to creating the actual salad, I say include as much or as little of the ingredients above as you prefer. Goat cheese can be a bit overpowering for some pallets – including mine – so I usually go a little light on the cheese. As for the cranberries, aim for the unsweetened version and use real maple syrup in the dressing {grade B is the most natural, but usually I can only find A at my grocery store}. For the rice, I usually make it the night before or throw in some leftovers – the variation pictured is a Brown Rice Pilaf from the Far East brand.

If you are feeding little ones as well, I save a bit of the sweet potato to feed to my daughter – she absolutely loves it.

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

What is your favorite winter salad?

Enjoy!
Anna

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette
Print Recipe
The sweet potato vegetarian salad is perfect for the cooler winter months - hearty sweet potatoes mixed with greens, tart goat cheese, sweet cranberries, a little crunch from the pepitas and a delicious maple vinaigrette - delicious and healthy!
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette
Print Recipe
The sweet potato vegetarian salad is perfect for the cooler winter months - hearty sweet potatoes mixed with greens, tart goat cheese, sweet cranberries, a little crunch from the pepitas and a delicious maple vinaigrette - delicious and healthy!
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees - line baking sheet with parchment paper or tinfoil. Wash, peel and cut the sweet potato into even-sized cubes. In a bowl coat sweet potatoes with olive oil, chopped rosemary, and a pinch of salt and pepper. Spread on lined baking sheet and bake for 35-45 minutes with the bay leaf, tossing half way through. Remove the bay leaf, finish with salt and pepper to taste, put aside to cool.
  2. Assemble mixed greens, brown rice or quinoa, and cooled {warm, but not hot} sweet potatoes. Top with goat cheese, cranberries, and pepitas.
  3. For the dressing: vigorously mix olive oil, balsamic vinegar, maple syrup, dijon mustard and salt/pepper to taste. Pour over salad and serve.
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3 Responses to Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

  1. Ashley @ A Lady Goes West January 9, 2015 at 5:40 pm #

    Hi Anna! This salad sounds divine. I’m a big sweet potato fan and eat them all the time, but have actually never added them to a salad. Thanks for sharing. Have a wonderful weekend! 🙂

  2. Anna Julien January 11, 2015 at 5:52 pm #

    Thanks so much Ashley, it’s a great salad for cold winter nights!

  3. susannah January 12, 2015 at 8:23 pm #

    looks so good- lots of my favorite things all together!

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