Indulge your taste buds with a vibrant and wholesome Red Leaf Salad, artfully paired with Roasted Sweet Potatoes and Green Beans. This delightful dish is a symphony of colors, textures, and flavors, sure to tantalize your senses. The salad features crisp red leaf lettuce, a peppery arugula, and tender baby spinach, tossed in a tangy balsamic vinaigrette. Roasted sweet potatoes add a touch of sweetness and a delightful crunch, while green beans contribute a vibrant green hue and a slightly nutty flavor. Topped with crumbled goat cheese, toasted walnuts, and a sprinkling of pomegranate seeds, this salad is a feast for the eyes and the palate. The accompanying recipes provide step-by-step instructions for crafting each component of this delectable dish, ensuring a successful culinary experience. Dive into the culinary journey and savor the vibrant flavors of this Red Leaf Salad with Roasted Sweet Potatoes and Green Beans.
Let's cook with our recipes!
RED-LEAF SALAD WITH ROASTED SWEET POTATOES
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
- Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Nutrition Facts : Calories 257 g, Fat 13 g, Fiber 5 g, Protein 8 g
ROASTED SWEET POTATO SALAD RECIPE
Roasted Sweet Potato Salad has all the best flavors of Fall in one delicious salad. It's loaded with kale, roasted sweet potatoes, apple, pecans and goat cheese, then topped with the best maple vinaigrette.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
- Peel and dice sweet potatoes into 1/2" thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.
- Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
- In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
- Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.
- Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.
Nutrition Facts : Calories 376 kcal, Carbohydrate 41 g, Protein 5 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 519 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 17 g, ServingSize 1 serving
RED-LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS
Steps:
- Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
- Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
- Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
- nutrition information
- (Per Serving)
- Calories: 257
- Fat: 13.4g (2.1g Saturated Fat)
- Protein: 8.1g
- Carbohydrates: 29.2
- Fiber: 5.9g
RED LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS
Make and share this Red Leaf Salad With Roasted Sweet Potatoes and Green Beans recipe from Food.com.
Provided by Jesters Lace
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Toss sweet potatoes and onion with oil. Season with salt and pepper. Roast on a baking sheet about 20 min, or until sweet potatoes are tender. Stir halfway through.
- Add green beans and walnuts to sheet. Roast about 5 min or until beans are tender.
- In a small bowl whisk together yogurt, vinegar and and garlic to make a dressing. Add salt and pepper to taste.
- Place roasted vegetables and nuts on a bed of lettuce and drizzle with dressing to serve.
Nutrition Facts : Calories 293.1, Fat 17.6, SaturatedFat 2.5, Cholesterol 3.7, Sodium 98.7, Carbohydrate 28.4, Fiber 6.2, Sugar 9.8, Protein 8.8
GREEN BEAN AND SWEET POTATO MEDLEY
Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
- While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
- Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.
Nutrition Facts : Calories 469 calories, Carbohydrate 90.5 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 352.8 mg, Sugar 59.7 g
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams
SWEET POTATO AND GREEN BEAN SALAD
Provided by Tara Parker-Pope
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
- Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
- Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
- Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
- Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
- Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 343 milligrams, Sugar 18 grams
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS
Provided by Teresa Parker
Categories Salad Appetizer Side Roast Vegetarian Orange Walnut Beet Winter Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
- 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
- 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
- 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
- 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
- Tips and Techniques
- Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
- About the Cook
- Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.
ROASTED POTATO & GREEN BEAN SALAD
I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.
Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 393 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.
Tips:
- Choose fresh, tender greens: Look for red leaf lettuce with vibrant color and crisp leaves.
- Use a variety of textures: Incorporate roasted sweet potatoes for a soft, caramelized texture and green beans for a crisp, refreshing crunch.
- Roast the vegetables at a high temperature: This will help them develop a delicious, slightly charred flavor.
- Make the dressing ahead of time: This will allow the flavors to meld and develop.
- Experiment with different toppings: Try adding nuts, seeds, crumbled cheese, or a drizzle of balsamic vinegar for extra flavor and texture.
Conclusion:
Red leaf salad with roasted sweet potatoes and green beans is a delicious, nutritious, and versatile salad that is perfect for any occasion. The combination of sweet, savory, and crunchy textures and flavors makes it a crowd-pleaser. Whether you're looking for a light lunch, a healthy side dish, or a hearty main course, this salad is sure to satisfy. So next time you're in need of a quick and easy meal, give this red leaf salad a try – you won't be disappointed!
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