Roasted Sweet Potato Wedges Salad with Lemon-Herb Vinaigrette
Roasted Sweet Potato Wedges Salad with Lemon-Herb Vinaigrette
Ingredients
For the Roasted Sweet Potato Wedges
- 2 sweet potatoes, large, scrubbed and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 6 cups mixed greens
- 1 cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup toasted pumpkin seeds
For the Lemon-Herb Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 25 min•🌡️ 400
- 4
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.
⏱️ 5 min
- 5
In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
⏱️ 5 min
- 6
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potato Wedges Salad with Lemon-Herb Vinaigrette
Ingredients
For the Roasted Sweet Potato Wedges
- 2 sweet potatoes, large, scrubbed and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 6 cups mixed greens
- 1 cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup toasted pumpkin seeds
For the Lemon-Herb Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 25 min•🌡️ 400 - 4
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.
⏱️ 5 min - 5
In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
⏱️ 5 min - 6
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.
⏱️ 5 min