Red-Leaf Salad with Roasted Sweet Potatoes

Name: Red-Leaf Salad with Roasted Sweet Potatoes
Prep time: 15 min
Total time: 40 min
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

14 Ratings
6 Reviews

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.

Everyday Food, January/February 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:

15 mins

total:

40 mins

Servings:

Directions

Step 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.

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

Reviews (6)

14 Ratings

5 star values: 10
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Martha Stewart Member

03/14/2009

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!

Martha Stewart Member

02/02/2009

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.

Martha Stewart Member

01/22/2009

This is the yummiest salad ever!! We added about 3 to 4 oz of venison. I will defiantly be making this dish again!

Martha Stewart Member

01/21/2009

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.

Martha Stewart Member

01/12/2009

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.

Martha Stewart Member

01/07/2009

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.

Back to Red-Leaf Salad with Roasted Sweet Potatoes

All Reviews for Red-Leaf Salad with Roasted Sweet Potatoes

- of Reviews

5 Kitchen Cabinet Paint Colors That Will Never Go Out of Style, According to Interior Designers

6 Garden Ideas That Will Boost the Value of Your Home

93 Quick and Easy Dinner Recipes to Make Any Night of the Week

Red-Leaf Salad with Roasted Sweet Potatoes

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Red-Leaf Salad with Roasted Sweet Potatoes

Account

More

Red-Leaf Salad with Roasted Sweet Potatoes

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Red-Leaf Salad with Roasted Sweet Potatoes