Roasted Sweet Potato Prosciutto Salad

Elevate your salad game with this irresistible Roasted Sweet Potato Prosciutto Salad—a stunning combination of vibrant colors, bold flavors, and hearty textures. Sweet potatoes, roasted to caramelized perfection with a touch of smoked paprika, join crispy prosciutto, creamy goat cheese crumbles, crunchy pecans, and tangy dried cranberries atop a bed of fresh mixed baby greens. A drizzle of homemade balsamic vinaigrette, enhanced with hints of honey and Dijon mustard, ties it all together in the most delightful way. Perfect as a satisfying lunch or an impressive side dish, this nutritious and flavor-packed salad is a guaranteed crowd-pleaser. Easily prepared in under 45 minutes, it's a must-try recipe for lovers of sweet and savory combinations!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium sweet potatoes
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 slices prosciutto
• 5 cups mixed baby greens
• 0.5 cup crumbled goat cheese
• 0.25 cup pecans
• 0.25 cup dried cranberries
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel and cube the sweet potatoes into 1-inch pieces. Place them on the prepared baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle with smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the sweet potatoes in the oven for 25-30 minutes, flipping them halfway through, until they are tender and lightly caramelized.

Step 5

While the sweet potatoes are roasting, heat a nonstick skillet over medium heat. Cook the prosciutto slices for 2-3 minutes per side until crispy. Remove and let them cool on a paper towel-lined plate.

Step 6

In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, honey, lemon juice, dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing. Set aside.

Step 7

Once the sweet potatoes are done roasting, let them cool slightly.

Step 8

In a large salad bowl, combine the mixed baby greens, roasted sweet potatoes, crumbled goat cheese, pecans, and dried cranberries.

Step 9

Crumble the crispy prosciutto over the salad.

Step 10

Drizzle the prepared balsamic dressing over the salad and toss gently to combine.

Step 11

Serve the salad immediately and enjoy!

Nutrition Facts

Serving size	(860.9g)

Amount per serving	% Daily Value*
Calories	1455.3

Total Fat 95.3g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 10.7g
Cholesterol 101.6mg	0%
Sodium 4029.3mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 20.4g	0%
Total Sugars 48.9g
Protein 45.6g	0%

Vitamin D 0IU	0%
Calcium 494.3mg	0%
Iron 10.3mg	0%
Potassium 1444.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 12.4%

Carbs: 29.4%