Roasted Sweet Potato and Goat Cheese Salad

Sweet potato salad with goat cheese and dried cranberries.

Roasted Sweet Potato and Goat Cheese Salad

This roasted sweet potato and goat cheese salad combines tender sweet potatoes, creamy goat cheese, toasted walnuts and dried cranberries with a thick balsamic reduction. Serve it warm or at room temperature as an easy fall side dish.

5 from 6 votes

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Course Side Dish

Cuisine American

Servings

Calories 430 kcal

Ingredients

For the Sweet Potatoes:

2 medium sweet potatoes
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
2 ounces goat cheese, crumbled

For the Balsamic Reduction:

¼ cup balsamic vinegar
1 teaspoon sugar
salt and pepper

For the Salad:

2 cups mixed greens
2 ounces goat cheese, crumbled
½ cup toasted walnuts, chopped
½ cup dried cranberries

Instructions

For the Sweet Potatoes:

Preheat oven to 450°F. Line a large baking sheet with parchment paper.
Peel sweet potatoes, cut in half lengthwise and then cut crosswise into ¼-inch thick half moons. Place in a large bowl.
2 medium sweet potatoes
Add the olive oil, salt, garlic powder and pepper to the bowl with the sweet potatoes. Stir well to fully coat sweet potato slices.
3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
Place sweet potatoes in an even layer on prepared baking sheet. Bake in the preheated 450°F oven for 10 minutes.
Remove from the oven, flip the sweet potato slices and sprinkle the goat cheese on top. Place back in the oven until they are tender and slightly brown around the edges, for about 10 more minutes. Remove and allow them to cool slightly.
2 ounces goat cheese, crumbled

For the Balsamic Reduction:

In a small saucepan, combine the balsamic vinegar, sugar, and a pinch of salt and pepper. Cook over low heat until tthickened enough to coat the back of a spoon, about 10 minutes. Remove from heat and allow to cool.
¼ cup balsamic vinegar, 1 teaspoon sugar, salt and pepper

For the Salad:

To prepare the salad, place the mixed greens in a large bowl and top with sweet potato and goat cheese mixture. Sprinkle walnuts and dried cranberries on the top and drizzle with the balsamic reduction. Serve warm or at room temperature.
2 cups mixed greens, ½ cup toasted walnuts, chopped, ½ cup dried cranberries, 2 ounces goat cheese, crumbled

Video

Notes

The sweet potatoes, toasted walnuts and balsamic reduction can be prepared ahead. Store the components separately and assemble the salad just before serving.
Remove the balsamic reduction from the heat once it coats the back of a spoon. It will continue to thicken as it cools.
If the reduction becomes too thick to drizzle, warm it briefly over low heat.
Store-bought balsamic glaze can be used in place of the homemade reduction.
Assemble only what you plan to serve because the dressed salad does not keep well overnight.

Nutrition Information

Please note that these nutrition facts are approximations and may not be entirely precise.

Keyword balsamic reduction, fall salad, goat cheese salad, holiday side dish, roasted sweet potato salad, sweet potato goat cheese salad

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