Sweet Potato, Goat Cheese and Almond Salad
Had dinner tonight with a group of friends, and the vegetarian in the group contributed this delicious salad. Had to get the recipe! Turns out it is from a cookbook entitled Veg Power distributed by Weight Watchers! I couldn’t believe how tasty it was. The original recipe called for pecans, but all we had was almonds so we used those and it was positively delicious.
Sweet Potato, Goat Cheese and Almond Salad
Created by:
BlacksGoingVegan.Com
Recipe Type: Salads
Cuisine: Vegetarian
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
A tasty vegetarian recipe from Weight Watchers that includes goat cheese. Vegans can eliminate the cheese or use a vegan alternative. Use the dijon honey mustard recipe included, or a commercial version.
What You Need
- 2 sweet potatoes (1 pound) peeled and cut into chunks
- 1 teaspoon ground cumin
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- ½ tsp honey
- ¼ tsp kosher salt
- 4 cups firmly packed baby arugula leaves (or other organic baby lettuces)
- 3 Tablespoons chopped almonds
- 4 Tablespoons crumbled reduced-fat goat cheese
How to Do It
- Preheat oven to 425 degrees. Spray large rimmed baking sheet with non-stick spray.
- Place sweet potatoes on prepared baking sheet. Lightly spray with nonstick spray. Sprinkle with cumin and toss to coat.
- Arrange potatoes in single layer on pan. Bake, turning once, until tender and browned (about 30 minutes)
- Whisk together lemon juice, oil, mustard, honey and salt in a large bowl. Add sweet potatoes, arugula, and almonds. Toss to coat. Divide salad among 4 plates; top evenly with goat cheese.
Nutrition Information
Serving Size: 1.75 cups Calories: 159 Fat: 10 Saturated Fat: 2 Trans Fat: 0 Carbohydrates: 15 Sugar: 5 Sodium: 232 Fiber: 3 Protein: 4 Cholesterol: 4
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Category: Light Meals, Plant Based Recipes
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