The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Roasted Sweet Potatoes Salad

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Roasted Sweet Potatoes Salad
  • Prep Time

    5mins

  • Cook Time

    15mins

  • Total Time

    20mins

  • Course

    Salads

  • Servings

    4 to 5

Ingredients

  • 1 large sweet potatoes diced
  • 1 pack of Arugula or rocket leaves
  • 2 tbsp toasted pumpkin seeds
  • 2 tbsp toasted Sunflower seeds
  • 1/3 cup balsamic vinegar
  • juice of 1 lemon
  • 2 tbsp maple syrup
  • 3 tbsp Olive Oil
  • 1 tspCinnamon
  • Salt & Pepper ( to taste)
  • Optional: Organic Feta cheese

Instructions

  • Toss the sweet potatoes with olive oil, a tablespoon of maple syrup, cinnamon and salt, and roast in the oven for 25mins until crispy golden.
  • Assemble your salad : Arugula, sweet potatoes, seeds and crumbled feta cheese ( if using).
  • For the dressing: mix the remaining tbsp of maple syrup, balsamic vinegar, the juice of a lemon, olive oil, salt & pepper.