Red-Leaf Salad with Roasted Sweet Potato

Red-Leaf Salad with Roasted Sweet Potato

red-leaf sweet potato salad

  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 medium red onion, quartered
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen cut green beans, thawed
  • 1/3 cup walnuts
  • 1 cup plain low-fat yogurt
  • 2 tablespoons white-wine vinegar
  • 1 garlic clove, crushed through a garlic press
  • 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

Serves four.

  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
  2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
  3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

Recipe from: Martha Stewart