Tangy and Sweet Green Salad with Roasted Sweet Potato and Crunchy Almonds

For me, a good salad is all about the texture. Crunchy, soft, chewy, a mixture of leaves and I’m ready to dive in.  This simple salad was made with romaine lettuce, but it would really be way more amazing if you used arugula instead ( or a combination of the two).  I didn’t have one so I used what’s in my fridge. I’m letting you know now,  it’s addictive!



1 head lettuce, chopped thin (or 2-4 handfuls arugula)

1 big sweet potato, diced small

1/3 cup sliced almonds, roasted

2-3 Tbsp craisins


For the dressing: (Enough for 2 times)

  • ¼ cup olive oil
  • 1 Tbsp Dijon mustard
  • 1-2 Tbsp honey
  • 1 garlic clove, minced
  • 1 Tbsp white wine vinegar
  • Dash of salt and crushed black pepper



1). Preheat your oven to 400. Peel and dice the sweet potato small. Lay on a baking sheet lined with parchment paper. Drizzle or spray a touch of grapeseed or olive oil, bake until soft and golden. About 30-35 minutes.

2). Heat up a dry skillet and add the sliced almonds. Mix and toast until golden brown. Set aside and let cool. (Time-saving tip: I already make a big batch and keep it in my freezer!) If you want to take advantage of the fact that your oven is on, insert a tray with the almonds and roast until nice and toasted. they burn fast, so don’t leave the kitchen!

3). Prepare the dressing, drizzle as much as you want,  mix all the salad ingredients, and Enjoy!




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