Roasted Sweet Potato Prosciutto Salad
Elevate your salad game with this irresistible Roasted Sweet Potato Prosciutto Salad—a stunning combination of vibrant colors, bold flavors, and hearty textures. Sweet potatoes, roasted to caramelized perfection with a touch of smoked paprika, join crispy prosciutto, creamy goat cheese crumbles, crunchy pecans, and tangy dried cranberries atop a bed of fresh mixed baby greens. A drizzle of homemade balsamic vinaigrette, enhanced with hints of honey and Dijon mustard, ties it all together in the most delightful way. Perfect as a satisfying lunch or an impressive side dish, this nutritious and flavor-packed salad is a guaranteed crowd-pleaser. Easily prepared in under 45 minutes, it's a must-try recipe for lovers of sweet and savory combinations!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices prosciutto
- 5 cups mixed baby greens
- 0.5 cup crumbled goat cheese
- 0.25 cup pecans
- 0.25 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces. Place them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle with smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping them halfway through, until they are tender and lightly caramelized.
While the sweet potatoes are roasting, heat a nonstick skillet over medium heat. Cook the prosciutto slices for 2-3 minutes per side until crispy. Remove and let them cool on a paper towel-lined plate.
In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, honey, lemon juice, dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing. Set aside.
Once the sweet potatoes are done roasting, let them cool slightly.
In a large salad bowl, combine the mixed baby greens, roasted sweet potatoes, crumbled goat cheese, pecans, and dried cranberries.
Crumble the crispy prosciutto over the salad.
Drizzle the prepared balsamic dressing over the salad and toss gently to combine.
Serve the salad immediately and enjoy!
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 48.9 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
