Roasted Sweet Potato Cobb Salad, golden roasted sweet potatoes, chopped tomatoes, cucumbers, purple onions and avocados on a layer of fresh collard green ribbons and arugula salad greens and drizzled with honey dijon salad dressing. I'm keeping it Southern!
Do you ever have a few sweet potatoes needing to cook before they go bad? Well, that is where I am, and two sweet potatoes are not enough to make a pie.
Now I could put them in a casserole or bake them, but that means lots of butter and cinnamon and sugar. That's how I like my baked sweet potatoes, so I opted for a healthy version, roasted sweet potatoes.
I still wanted to keep the dish healthy, so I made my cobb salad and added the roasted sweet potatoes.
I have never eaten sweet potatoes in a salad until this summer, and I adored it!
There is nothing complicated about this salad. As you often see on the blog, the recipes have a southern flair.
The salad begins with a bed of collard green ribbons and a little sprinkle of arugula salad greens which is an excellent combination. However, you can use whatever salad green you have in the fridge.
Then you start with the add-ins. Again, you can use whatever you have on hand. I added chopped cucumbers, purple onions, avocados, and tomatoes. The star of this cobb salad is the roasted sweet potatoes.
I tossed the sweet potatoes in avocado oil and arranged them on a rimmed baking sheet without touching each other. This will give them a lovely golden brown color all over. You want them to roast and not steam.
The best part of this salad is you can eat the roasted sweet potatoes in the salad warm or room temperature. I like them both ways. There is no rush to eat them after you roast them. This makes it perfect to serve guest or even family dinners.
Are you ready for a healthy salad after Thanksgiving? This salad is the perfect dish. Hope you get to make it soon! Enjoy!
Yield: 2-4
Roasted Sweet Potato Cobb Salad
Golden roasted sweet potatoes, chopped tomatoes, cucumbers, purple onions and avocados on a layer of fresh collard green ribbons and arugula salad greens and drizzled with honey dijon salad dressing. I'm keeping it Southern!
prep time: 30 MINScook time: 40 MINStotal time: 70 mins
ingredients:
Sweet Potatoes
- 2 medium sweet potatoes, washed and peeled, cut into 1-inch cubes
- 1-2 tablespoons avocado oil (or olive oil)
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 2 teaspoons sugar (or Truvia)
Salad
- 2 cups collard green ribbons (see note below)
- 2 cups arugula
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumbers
- 1/2 cup chopped avocado
Dressing
- 1 bottle Honey Dijon Walden Farms Salad Dressing
instructions
Sweet Potatoes
- Preheat oven to 425 degrees.
- In a small bowl mix salt, black pepper, paprika, coriander, red cayenne, and sugar; set aside.
- In a bowl, toss sweet potato cubes with avocado oil. Arrange evenly on a rimmed baking sheet.
- Sprinkle season mix over potatoes.
- Place in the oven and bake for 20 minutes. Remove from the oven and toss/stir sweet potatoes and place back in the oven for 15-20 minutes more or until golden brown. Set aside and prepare the salad.
Salad
- In a bowl toss collard green ribbons and arugula together. Transfer greens to a serving bowl.
- Arrange vegetables in a row or sections over the salad greens ending with the sweet potatoes.
Dressing
- Toss the salad or serve individual servings. Drizzle with Walden Farms Honey Dijon Salad Dressing.
notes
To make the collard green ribbons take the leaves that have been stripped of the center stem and stack two or three of them on top of each other. Then roll the leaves in a cigar fashion. Once the leaves rolled, slice into 1/2 inch ribbons.
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