Red-Leaf Salad with Roasted Sweet Potatoes
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Everyday Food, January 2009
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch chunks
- 1 medium red onion, quartered
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 package (10 ounces) frozen cut green beans, thawed
- 1/3 cup walnuts
- 1 cup plain low-fat yogurt
- 2 tablespoons white-wine vinegar
- 1 garlic clove, crushed through a garlic press
- 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
Directions
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
- Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Easy, inexpensive, healthy,AND delicious!! What more can you ask for. I used romaine instead of red-leaf lettuce. I'm going to use the dressing recipe for many other dishes. Makes a yummy dip for crudites!
This salad was absolutely delicious! It was even great the next day reheated (without the lettuce), with the cold dressing. We doubled the garlic because we love garlic, but it was a bit strong, being raw and all. Next time I'll use less.
This is the yummiest salad ever!! We added about 3 to 4 oz of venison. I will defiantly be making this dish again!
Delicious! This is a great winter dinner because even though it's a salad the roasted veggies give it warmth. Also, it's quite filling. We omitted the garlic from the dressing. I usually shy away from plain yogurt, but this dressing was awesome.
This salad was very good and different. I love how it has so many good for you ingredients. I used light ranch dressing and pecans instead of the walnuts.
This is incredibly good! I loved every part of this salad. I served the roasted veggies over spring mix because I couldn't find red leaf lettuce, and used pecans instead of walnuts. The servings are quite large, and I was very satisfied. Probably one of my favorite Everyday Food recipes.