This salad is so much tastier than it sounds. I skip the onion, buy sliced up sweet potatoes, and throw in whatever I have on hand that is close to the ingredients. It’s a forgiving recipe; I once used strawberry yogurt and it was delicious. 

A Martha Stewart Recipe

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties — they have better flavor, too.

INGREDIENTS

• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low-fat yogurt
• 2 tablespoons white-wine vinegar
• 1 garlic clove, crushed through a garlic press
• 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

DIRECTIONS

1.   STEP 1

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.

2.   STEP 2

Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.

3.   STEP 3

Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

http://www.marthastewart.com/312946/red-leaf-salad-with-roasted-sweet-potato