Sweet Potato Caramelised Onion & Goat Cheese Salad
A delicious and hearty salad combining roasted sweet potatoes, caramelised onions, and creamy goat cheese, perfect for lunch or as a side dish!
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Spatula
Ingredients
- 3 cups sweet potatoes peeled and cubed
- 2 tbsp olive oil divided
- 1 tsp smoked paprika
- 2 yellow onions thinly sliced
- 1 tbsp balsamic vinegar
- 4 oz goat cheese crumbled
- 4 cups arugula washed
- 1 lemon juiced
- 1 tbsp honey
- 1/4 cup pecans toasted
- To taste salt
- To taste pepper freshly ground
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread them out on the baking sheet in a single layer.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway, until tender and lightly caramelised.
- Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until caramelised. Stir in balsamic vinegar and cook for 1 minute more.
- In a small bowl, whisk together the lemon juice, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted sweet potatoes, caramelised onions, arugula, and toasted pecans. Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with crumbled goat cheese and serve immediately.
Notes
Feel free to substitute the goat cheese with feta for a different twist. Add roasted chickpeas or quinoa for extra protein.