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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the sweet potato wedges with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast the sweet potato wedges for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let cool slightly.

While the sweet potatoes are roasting, prepare the vinaigrette. In a small bowl or jar, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, maple syrup, dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.

In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced avocado.

Add the slightly cooled roasted sweet potato wedges to the salad bowl. Drizzle with the lemon-herb vinaigrette and toss gently to combine all ingredients. Sprinkle with toasted pumpkin seeds before serving.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the sweet potato wedges with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast the sweet potato wedges for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let cool slightly.

While the sweet potatoes are roasting, prepare the vinaigrette. In a small bowl or jar, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, maple syrup, dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.

In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced avocado.

Add the slightly cooled roasted sweet potato wedges to the salad bowl. Drizzle with the lemon-herb vinaigrette and toss gently to combine all ingredients. Sprinkle with toasted pumpkin seeds before serving.
