This is one of my all-time favorite salads! I think the secret to a really phenomenal salad is to have a variety of textures and flavors. This one has sweetness from the blueberries and the sweet potato, crunchiness from the toasted pecans and the baby romaine, a salty bite from the feta and a sweet-tangy flavor from the maple balsamic vinaigrette.
Roasted Sweet Potato, Feta, Blueberry and Pecan Salad with Maple Balsamic Vinaigrette
(low-carb, gluten free)
one large sweet potato, peeled and cut into bite-size pieces
fresh or dried blueberries
baby romaine or other mixed baby greens
Maple Balsamic Vinaigrette (recipe below)
Preheat oven to 375 F. Toss potato with olive oil, season with salt and pepper. Cook until tender and golden - about 45 minutes. In a separate pan, add the pecans the last 7-8 minutes of cooking time. In a large salad bowl, mix the sweet potato, lettuce, blueberries and pecans with the vinaigrette. Arrange on plates and sprinkle with the crumbled feta.
Maple Balsamic Vinaigrette
makes enough vinaigrette for 4 - 6 large servings
2 Tbsp. pure amber maple syrup
1 Tbsp. honey mustard
about 1/2 tsp. salt
freshly ground black pepper
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. canola oil
Mix all vinaigrette ingredients in a jar with a lid. Shake well. Adjust seasoning to taste.
Tags: Salad, Vegetarian, Sweet Potato