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

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