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Roasted Sweet Potato & Veggie Salad

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Ingredients
  

  • 5 c. Butter lettuce
  • 1/3 c. lightly salted pistachio nuts (meat only)
  • 1/4 c. golden raisins (or dried cranberries)
  • 1 c. cooked red beets (sliced or in halves)
  • 2 sweet potatoes
  • 1 can garbanzo beans, drained
  • 1 c. fresh arugula
  • 1/4 c. fresh mint (chopped)
  • 2 avocados (peeled and sliced)
  • 1/2 c. goat cheese crumbles (vegan or regular)
  • 1 lemon
  • sea salt and lemon pepper (to taste)
  • 1 1/2 T. Herbes de Provence
  • olive oil

Instructions
 

Preparation

    Roasted Sweet Potatoes and Garbanzo Beans

    • Preheat oven to 425 Degrees F
    • Peel and cut sweet potatoes into cubes
    • Add sweet potatoes and garbanzo beans into a bowl and toss with2 T. olive oil, garlic salt and powder, and Herbes de Provence.
    • Place sweet potatoes and garbanzo bean mix onto a cookie sheet (greased or sprayed with olive oil) and roast in the oven until lightly golden (approximately 20-30 minutes). Let mix cool on the stovetop.

    To Plate (in a large bowl or individual bowls)

    • Add butter lettuce, pistachios, raisins, beets, roastedsweet potatoes and garbanzo beans, arugula, mint, avocado slices, and goatcheese crumbles.
    • Squeeze the juice of a lemon over the salad.
    • Add salt and pepper to taste. Mix.

    Notes

    Note: I prefer this salad without olive oil, as the goat cheese, avocado, and lemon juice create their own delicious dressing. However, if you like, you can also toss this salad with good white wine vinegar or balsamic and olive oil.
    ©2025, Maryann Ridini Spencer, SimplyDeliciousLiving.com