Roasted Sweet Potato & Tomato Salad

Share this post

Adapted from The Instant Cook by Donna Hay

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

PREPARATION

  • 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 °, 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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.