Author Notes
A winter salad loaded with chipotle roasted sweet potato, avocado & black beans... Not to mention a tangy cilantro lime dressing, pepitas and goat cheese to top it off. —Sarah | Wisconsin from Scratch
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Ingredients
- Dressing
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1 cup
loose packed cilantro
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1/4 cup
canola oil
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2 tablespoons
lime juice (juice of 1 lime)
-
1 teaspoon
honey
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1/2 teaspoon
salt
- Salad
-
1 pound
sweet potatoes, peeled and cut into small (approx 1/2") pieces
-
1 tablespoon
canola oil
-
1 teaspoon
ground chipotle chile powder
-
1/2 teaspoon
salt
-
2
romaine hearts, chopped into bite sized pieces
-
1
15-oz can black beans, rinsed & drained
-
1
large avocado, chopped into bite sized pieces
-
3 ounces
goat cheese, crumbled
-
cilantro springs
-
roasted pepitas (pumpkin seeds)
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thinly sliced red onion
Directions
-
To make the dressing, combine all dressing ingredients in a blender or food processor and process until well blended.
-
Preheat oven to 400 degrees.
-
Toss sweet potatoes with the oil, chipotle chile powder, and salt until well coated. Spread potatoes in an even layer on a baking sheet and roast at 400 degrees until tender and beginning to brown on the edges, about 30 minutes.
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Place chopped romaine in a large bowl. Give your dressing a good stir, then pour over lettuce and toss to coat evenly. Divide lettuce evenly between plates. Top each with equal amounts of roasted sweet potatoes, black beans, chopped avocado, and crumbled goat cheese. Garnish with cilantro sprigs, pepitas, and thinly sliced red onion.
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