This super simple salad is always a crowd pleaser and makes an easy, healthy mid-week meal. We’ve served it with smoked salmon but you can serve it with any protein you’d like.
This Week
2 Dec - 8 Dec
Roasted Sweet Potato, Red Onion and Goat Cheese Salad with Smoked Salmon
- Under 1 hour
- 4
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Meal Prep Guide
Pre-chop 3-4 medium orange sweet potatoes into small cubes (store in an airtight container in the fridge)
Make the creamy vinaigrette (store in a glass jar in the fridge)
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 Tbsp tahini
- 2 tsp honey or maple syrup
- 1 tsp dijon mustard
- Pinch of salt and pepper
Method
- Add all the ingredients into a glass jar and shake well to combine.
Roast ⅓ cup of almonds (allow to cool and then transfer to an airtight container in the pantry).
Tips
- There are a few rules we like to follow when roasting vegetables like not overcrowding the tray, and cutting the vegetables to the same size. We’ve created a post on our journal so you can roast the perfect vegetables everytime.
- It’s no secret that we love tahini – adding a spoonful to a vinaigrette creates a delicious creaminess without being overpowering in tahini flavour.
- This salad is a great example of our ‘hearty salad formula’ that you can find in our new free downloadable – how to build the perfect salad.
Shortcuts
Vegetables
- Swap out the sweet potato for roasted pumpkin, carrots or cauliflower or a mixture of roasted veggies.
Protein
- For a vegetarian option, swap out the smoked salmon for our Honey and Thyme Halloumi.
- Swap out the smoked salmon for simple pan-fried salmon or our Blackened Salmon.
- Swap out the salmon for some grilled chicken.
Other
- Swap out the tahini in the dressing for smooth almond butter, and leave out the maple syrup.
- Swap out the goat cheese for feta.
Ingredients
- 4 medium orange sweet potatoes (cut into small cubes)
- 2 small red onions (cut into wedges)
- 1 ½ heads petite cos
- 100g goat cheese (crumbled)
- ⅓ cup roasted almonds
- 1 cup flat leaf parsley (roughly torn)
- 200g hot smoked salmon
- Olive oil
- Salt and pepper
Creamy vinaigrette
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 Tbsp tahini
- 2 tsp honey or maple syrup
- 1 tsp dijon mustard
- Pinch of salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the sweet potato and red onion to a large baking tray, drizzle generously with olive oil and season with salt and pepper; pop in the oven to roast for 30-35 minutes until golden brown.
- While the veggies are roasting, prepare the creamy vinaigrette, simply add all the ingredients into a glass jar and shake well to combine.
- Once the veggies have cooked, allow them to cool slightly (just enough so they won’t wilt the lettuce).
- Time to assemble the salad! Grab a large platter or plate and add the baby cos, then the roasted sweet potatoes and red onion, scatter over the goat cheese, roasted almonds, parsley and smoked salmon; drizzle over the dressing and toss well.
Variations
Vegetables
- Swap out the sweet potato for roasted pumpkin, carrots or cauliflower or a mixture of roasted veggies.
Protein
- For a vegetarian option, swap out the smoked salmon for our Honey and Thyme Halloumi.
- Swap out the smoked salmon for simple pan-fried salmon or our Blackened Salmon.
- Swap out the salmon for some grilled chicken.
Other
- Swap out the tahini in the dressing for smooth almond butter, and leave out the maple syrup.
- Swap out the goat cheese for feta.
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