Spiralized Rosemary Roasted Sweet Potato Salad
Rosemary imparts a fabulous taste to this chilled salad! Cheddar cheese adds a creamy taste to the lemon vinaigrette.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- nonstick cooking spray
- 1sweet potato, peeled and halved
- 3½ tablespoons olive oil, divided
- 1teaspoon dried rosemary
- ½teaspoon sea salt
- 4teaspoons lemon juice
- 4teaspoons honey
- salt and ground black pepper to taste
- 1(16 ounce) bag spring salad mix
- 3ounces shredded Cheddar cheese
- 3tablespoons sunflower seeds
Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.Step 2
Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.Step 3
Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.Step 4
Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.Step 5
Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.Step 6
Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.