Ingredients

The following ingredients have 1 Servings
  • 1 cup sweet potato cut into 1/2 inch cubes (about 1 medium sweet potato)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups mixed baby greens
  • 1/4 cup roasted salted sunflower seeds
  • 1/4 cup dried cranberries
  • 2 tablespoons Kraft Balsamic Vinaigrette Dressing

Instruction

  • Preheat oven to 350 degrees.
  • Arrange the sweet potato pieces on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss and mix to coat each piece, and then spread the pieces out so you have a single layer.
  • Bake the sweet potatoes, stirring one time halfway through, for 25 minutes. Allow to cool for 5 minutes before adding to the salad so they won’t wilt the greens.
  • Top your greens with the sweet potatoes, sunflower seeds, and dried cranberries. Drizzle the balsamic vinaigrette over the top and toss to coat.
  • This recipe makes one larger entree salad, or two smaller side salads.