Sweet Potato, Ham & Goat Cheese Salad

The Sweet Potato, Ham & Goat Cheese Salad is a flavorful and satisfying dish that combines the sweetness of roasted sweet potatoes, the savory taste of ham, and the creamy tang of goat cheese.

The salad starts with roasting a mixture of yellow onions and sweet potato rounds. Tossed in olive oil, rosemary, salt, and pepper, these vegetables develop a delicious caramelized flavor as they become tender in the oven.

Next, the ham cubes are coated in maple syrup, adding a touch of sweetness to the savory meat. They are placed on the baking sheet alongside the roasted vegetables and baked until browned and flavorful.

To bring it all together, a simple vinaigrette is made with olive oil, balsamic vinegar, rosemary, salt, and pepper. This tangy dressing adds brightness and enhances the flavors of the salad.

In a large bowl, mesclun greens are tossed with a portion of the vinaigrette, ensuring every leaf is well-coated. The mesclun provides a fresh and crisp base for the other ingredients.

The roasted vegetables and ham are then arranged on top of the mesclun greens, adding a warm and hearty element to the salad. The final touch is the crumbled goat cheese, which adds a creamy and tangy note.

To finish, the remaining vinaigrette is drizzled over the salad, tying all the flavors together. The combination of sweet potatoes, ham, and goat cheese creates a delightful balance of tastes and textures, making this salad a satisfying and delicious meal.

SERVES: 4

INGREDIENTS:

• 1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges
• 1 medium sweet potato, peeled and cut into 1/4-inch rounds
• 1/2 cup extra-virgin olive oil
• 1 1/4 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 3/4 lb. ham steak (preferably “ham with natural juices”), cut into 3/4-inch cubes (2 cups)
• 2 Tbs. pure maple syrup
• 2 Tbs. balsamic vinegar
• 5 oz. mesclun salad mix
• 4 oz. fresh goat cheese, crumbled

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes.
2. In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onion are browned in places, about 10 minutes.
3. Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper.
4. Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 520 CALORIES | 24G PROTEIN | 19G CARB | 39G TOTAL FAT | 11G SAT FAT |
  23G MONO FAT | 3.5G POLY FAT | 60MG CHOL | 1,460MG SODIUM | 2G FIBER

NOTE:

• Look for high-quality, all-natural ham steak for the best flavor and texture.