Steak Salad with Roasted Sweet Potato and Balsamic Dressing

Instructions

1. 1

   Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.

2. 2

   Peel the sweet potatoes if desired, then cut them into bite-sized cubes.

3. 3

   Place the sweet potatoes on the baking tray. Toss with about

4. 4

   5 tablespoon of the olive oil, half of the salt, and half of the black pepper.

5. 5

   Roast the sweet potatoes for 25–30 minutes, turning once halfway through, until tender and lightly browned. Let them cool slightly.

6. 6

   Prepare the vegetables: halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.

7. 7

   Make the balsamic dressing by whisking together the balsamic vinegar, Dijon mustard, the remaining olive oil, remaining salt, and remaining black pepper until smooth and emulsified.

8. 8

   Place the mixed salad greens in a large serving bowl. Add the roasted sweet potatoes, cherry tomatoes, cucumber, and red onion.

9. 9