Roasted Sweet Potato Salad With Kraft Balsamic Vinaigrette

  • Author: Julie
  • Yield: 1 1x



  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Top your greens with the sweet potatoes, sunflower seeds, and dried cranberries. Drizzle the balsamic vinaigrette over the top and toss to coat.
  5. This recipe makes one larger entree salad, or two smaller side salads.


  • 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