Warm Roasted Veggie Salad (Edit recipe)

This warm roasted veggie salad will make anyone a salad lover! It gives you the warm cozy feels but healthy too! It is oh so simple and amazingly delicious tossed in this maple dijon dressing. The red onion is toned down a bit and blends beautifully with the chards and potatoes. Sweet potatoes are high in fiber and will satisfy you for hours. I love the Red Chards in this salad. They are packed with nutrients and add a touch of color too! The dressing is made with only 3 ingredients and takes minutes to whip up!

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	197
Fat:	17 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	15 mg
Fiber:	3 g
Sugars:	4 g
Calculated per serving.

by Christine Hryniszak

Serves: 5

Ingredients

1 whole Sweet Potato, large, peeled, cubed
.5 whole Red Onion, sliced
2 cloves Garlic, Diced
.5 cup Pecans, chopped
1 whole Swiss Chard, Red
3 Tbsp Extra Virgin Olive Oil

Dressing

1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar, organic
1 tsp Pure Maple Syrup

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and cube the sweet potato. Chop pecans. Slice stem off chards. Slice red onion. Crush and dice garlic. Toss in 2 Tbsp of oil and roast at 400 degrees on a baking sheet for 20 minutes and then add pecans and roast additional 20 minutes. In pan add 1 Tbsp of oil to pan on medium heat and cook red onion for 2 minutes then add garlic for 1 additional minute. Finally add Chards and stir and cook till softened. In small bowl, whisk together maple syrup, dijon mustard and red wine vinegar. Toss all together and serve warm! Enjoy!