Spiralized Rosemary Roasted Sweet Potato Salad

Spiralized Rosemary Roasted Sweet Potato Salad

Arizona Desert Flower

"Rosemary imparts a fabulous taste to this chilled salad! Cheddar cheese adds a creamy taste to the lemon vinaigrette."
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Ingredients

50 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
  2. Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
  3. Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
  4. Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
  5. Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
  6. Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.

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