Description
Roasted sweet potatoes, dried cranberries, and sunflower seeds on a bed of mixed baby greens dressed with Kraft Balsamic Vinaigrette.
Ingredients
Scale
- 1 cup sweet potato cut into 1/2 inch cubes (about 1 medium sweet potato)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups mixed baby greens
- 1/4 cup roasted salted sunflower seeds
- 1/4 cup dried cranberries
- 2 tablespoons Kraft Balsamic Vinaigrette Dressing
Instructions
- Preheat oven to 350 degrees.
- Arrange the sweet potato pieces on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss and mix to coat each piece, and then spread the pieces out so you have a single layer.
- Bake the sweet potatoes, stirring one time halfway through, for 25 minutes. Allow to cool for 5 minutes before adding to the salad so they won’t wilt the greens.
- Top your greens with the sweet potatoes, sunflower seeds, and dried cranberries. Drizzle the balsamic vinaigrette over the top and toss to coat.
- This recipe makes one larger entree salad, or two smaller side salads.
Nutrition
- Serving Size: 1 Serving
- Calories: 791
- Sugar: 44g
- Sodium: 2872mg
- Fat: 40g
- Saturated Fat: 4.8g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 101g
- Fiber: 32g
- Protein: 24g
- Cholesterol: 0mg