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Roasted Sweet Potato Salad with Ginger Vinaigrette

Salad Ingredients

  • 5 oz. mixed greens
  • 1 sweet potato (diced)
  • 1 tsp olive oil
  • Salt and pepper (to taste)
  • ½ thinly sliced red onion
  • Baked chicken thighs (cut into slices)
  • 1 c dried cranberries
  • 1 c pecans


Ginger Vinaigrette Ingredients

  • 1 TB fresh grated ginger
  • 1 clove minced garlic
  • ¼ cup rice vinegar
  • ½ cup canola oil
  • Pinch of salt and pepper
  1. Preheat oven to 400 degrees
  2. In a bowl, toss diced sweet potatoes with olive oil, salt, and pepper and transfer to a baking sheet. Roast sweet potatoes in oven for 30-45 minutes until potatoes are crisp and tender.
  3. Add mixed greens, sweet potatoes, and all other salad ingredients into a large bowl.
  4. Add all ginger vinaigrette ingredients to a mason jar, seal lid, and shake to combine.
  5. Toss salad with vinaigrette to suit your taste.

Recipe from the NC Cooperative Extension.


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