Roasted Sweet Potato Salad

  • 2 cups diced sweet potatoes 
  • 1 tablespoon MCT Oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Baby kale and spinach mix
  • 1 lemon
  • 1/4 cup organic pomegranate seeds 
  • 1/4 cup chopped walnuts
  • 1/4 cup honey goat cheese crumbles
Vinaigrette Dressing:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon organic honey
  • 1/4 cup MCT Oil
  • 2 teaspoons dijon mustard
  • dash of salt
  • dash of pepper


1. Preheat oven to 400 degrees F to roast the diced sweet potatoes. On a sheet pan lay the diced potatoes and drizzle MCT oil all over. Add the salt, pepper and garlic powder on top. Roast in the oven for 30-40 minutes,

2. Place your greens, roasted sweet potatoes, pomegranate seeds, goat cheese crumbles and chopped walnuts in a bowl. Squeeze a fresh lemon on top. 

3. Combine all the dressing ingredients and drizzle over salad.


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