Roasted Sweet Potato & Tomato Salad

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Adapted from The Instant Cook by Donna Hay

4–6 fingerling sweet potatoes, peeled
3–4 small to medium tomatoes
2 cups microgreens or salad greens
½ cup toasted almonds, roughly chopped
2–4 ounces feta cheese, drained (or goat cheese)
Olive oil
Sea salt and cracked pepper
3 tablespoons honey
2 tablespoons cider vinegar
1 tablespoon olive oil


  • Preheat oven to 450°F. Slice fingerling sweet potatoes lengthwise in half. Drizzle with a little olive oil, and sprinkle with salt and pepper. Place on a lined baking tray and bake for 15 minutes.
  • Cut small tomatoes in half (medium tomatoes in quarters), drizzle with a little olive oil, and sprinkle with salt and pepper.
  • Reduce heat to 375°F, and add tomatoes to baking sheet. Bake another 10–15 minutes or until fingerlings are golden and fork-tender.
  • Whisk together the honey, vinegar, and olive oil, and set aside.
  • Make a layer of greens on two large plates. When veggies are finished roasting, add half of the potato wedges and tomato pieces to each plate.
  • Crumble the cheese over the top and sprinkle with chopped almonds. Drizzle desired amount of dressing over each plate and serve immediately.

Serves 2. Prep time, 15 minutes; cook time, 25–30 minutes.

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