Rosemary imparts a fabulous taste to this chilled salad! Cheddar cheese adds a creamy taste to the lemon vinaigrette.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.

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  • Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.

  • Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.

  • Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.

  • Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.

  • Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.

Nutrition Facts

446 calories; protein 12.9g 26% DV; carbohydrates 34.7g 11% DV; fat 30.3g 47% DV; cholesterol 29.8mg 10% DV; sodium 612.8mg 25% DV. Full Nutrition