Spiralized Rosemary Roasted Sweet Potato Salad

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



  1. Step 1

    Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
  2. Step 2

    Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
  3. 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.
  4. Step 4

    Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
  5. Step 5

    Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
  6. Step 6

    Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.