Roasted Sweet Potato Salad with Black Beans and Gorgonzola


I should have added the word “random” to the title of this post because that’s how this recipe came about — if you even want to call it that. (Hence the lack of pictures. Sad.)

I eat salads often — especially for lunch. And since they’re always a part of my meal rotation, I’m constantly thinking about different ways to prepare them. You know — keep it interesting. So last week, when I made that Sweet and Spicy Hash, I had some of the potato mixture left over. Naturally I decided to throw it on top of some greens, top it with balsamic vinaigrette and call it a day. But wait — it was good! Really good. So this week, I decided to replicate that idea (with some enhancements, of course) for lunches throughout the week. Here’s how I did it.

Roasted Sweet Potato Salad with Black Beans and Gorgonzola

What you need:

  • 1 large sweet potato, peeled and diced into 3/4″ chunks
  • 1 small red onion, diced
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • Salad greens
  • Black beans, rinsed and drained
  • Crumbled gorgonzola
  • Balsamic vinaigrette

How you do it:

  1. Preheat the oven to 425 degrees.
  2. Place sweet potatoes and onion on a large baking sheet. Add olive oil, salt and pepper; toss to combine. Roast, stirring occasionally, until potatoes are cooked through and slightly browned; approximately 20 – 25 minutes. Set aside to cool slightly.
  3. Top salad greens with potato and onion mixture, black beans, crumbled gorgonzola and balsamic vinaigrette. Finish with a few grinds of freshly cracked black pepper.

Note: Potato and onion mixture makes enough for about 4 meal-sized salads.


13 thoughts on “Roasted Sweet Potato Salad with Black Beans and Gorgonzola

  1. This looks like a great salad! I love throwing things together, but it doesn’t always make for great recipes for the blog. But this one looks like it’s worth making again!

  2. Hooray! I love salad! Especially the ones that you just throw together for yourself for the week — those almost always end up tasting delicious. I can’t wait for Spring, I can’t wait for Spring. Just looking at this colorful salad makes me crave it even more. Hubby and I definitely have to plan a trip to Chi soon. Maybe in the early Summer. I love walking…pretty much anywhere…in that glorious city, but especially by the beach. Hey, have you been to a taqueria called Allende? The best 3AM tacos!

  3. What a yummy looking salad! Makes me wish spring would hurry up…This would be perfect on a summer evening (who am I kidding..any evening!) πŸ™‚

  4. The salad looks great :). I want to start packing more salads for lunch … but I always draw a blank when it comes to the dressing! I try to use homemade dressings as much as possible and can never think of what to throw together other then oil and vinegar! lol

  5. Yum, Yum! I made a grapefruit and avacado salad from the barefoot contessa, and the dressing that it called for I felt was too heavy for such a lovely, simply, clean salad. Sooooo, what I did was put it on top of fresh baby spinach, presto, a lovely salad! Just like yours! One of my newest finds, as I blogged about was a white grapefuit balsamic, which is what I would drizzle over the grapefruit and avacado salad! It’s clean and delish! Thanks for another wonderful recipe! Maggie

  6. Pingback: Meatless Monday Roundup: 4 Root Vegetable Recipes

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