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Epicurious

Red-Leaf Salad with Roasted Sweet Potatoes and Green Beans

WHY IT’S LIGHT Low-fat yogurt, garlic, and vinegar are combined in a creamy, tangy dressing—without a drop of oil. Walnuts roasted with the vegetables add satisfying crunch and not much fat.

Recipe information

  • Yield

    serves 4

Ingredients

2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen cut green beans, thawed
1/3 cup walnuts
1 cup plain low-fat yogurt
2 tablespoons white-wine vinegar
1 garlic clove, crushed through a garlic press
1 head red-leaf lettuce (10 ounces), torn into bite-size pieces

Preparation

  1. Step 1

    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.

    Step 2

    Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.

    Step 3

    Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.

    Step 4

    Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.

  2. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories: 257

    Step 7

    Fat: 13.4g (2.1g Saturated Fat)

    Step 8

    Protein: 8.1g

    Step 9

    Carbohydrates: 29.2

    Step 10

    Fiber: 5.9g

Everyday Food: Light
TagsSaladSweet PotatoPotatoRoot VegetableVegetableYogurtDairyGreen BeanBean and LegumeLettuceLeafy GreensStarterDinnerGluten FreeVegetarianSheet-Pan Dinners30 Minutes or LessWeeknight MealsEasyQuickRoastFallCookbooks
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