I made a couple changes of note from the original recipe. First, I used nonfat Greek yogurt instead of low fat regular yogurt. The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand. I'm sure regular yogurt would work just fine. The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy. Pepitas are always tasty and added a nice little crunch. However if you are a walnut fan, I suspect they would also be quite delicious in this dish. Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.
Mike and I were talking in terms of 'next time we have this'...which tells me there will definitely be a next time. This salad is a keeper!
Red Leaf Salad with Roasted Sweet Potato
Yields 4 servings
3-4 cups sweet potato, cut into 1-inch cubes
1 red onion, cut into 1-inch chunks
2 tablespoons olive oil
Salt and Pepper
10 ounces frozen cut green beans, thawed (or 1 1/2 cups green beans, cut into 1-inch pieces)
1/3 cup pepitas
1/2 cup nonfat Greek yogurt
1 tablespoon white wine vinegar
1 garlic clove, minced
1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)
- Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
- Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
- In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
- Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.