Red-Leaf Salad with Roasted Sweet Potatoes

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.

  • Prep:
  • Total Time:
  • Servings: 4
Red-Leaf Salad with Roasted Sweet Potatoes

Source: Everyday Food, January 2009


  • 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


  1. 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.

  2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.

  3. 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.


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