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KTVB Kitchen: Roasted sweet potato autumn salad

Registered dietitian Karen Mangum shows us how to make this healthy holiday recipe.

Roasted Sweet Potato Autumn Salad

Roasted Squash and Sweet Potatoes

1 large sweet potato, peeled and chopped in 1-inch pieces

1 (14.5-ounce) can garbanzo beans, rinsed and drained

1 Tbsp olive oil

1 tsp sea salt

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp freshly ground black pepper

1/4 teaspoon cayenne

Spiced Citrus Dressing

2 Tbsp olive oil

3 Tbsp clementine juice (about 1 clementine)

1/4 tsp cinnamon

3 tsp white wine vinegar

1/4 cup mayonnaise

3 tsp agave nectar

1/4 tsp sea salt


4 cups baby spinach and kale

1/2 cup fresh pomegranate seeds

1/2 cup fresh blueberries

1/2 cup sliced celery

1/2 cup diced fresh apple

1/3 cup toasted pepitas

1/4 cup toasted sunflower seeds

1/3 cup smoked gouda, sliced or shredded

For the Roasted Veggies:

Preheat the oven to 400 degrees F.

Place the sweet potatoes and garbanzo beans on a rimmed baking sheet and drizzle with oil, salt, cumin, paprika and pepper. Toss to coat and bake for 25-30 minutes, tossing halfway, until tender and the edges are browning.

Remove to cool.

For the Dressing:

Combine all dressing ingredients in a small jar with a lid; cover and shake to combine. Chill until ready to use.

For Salad Assembly:

Arrange spinach/kale leaves on a large platter. Arrange salad ingredients and roasted sweet potatoes and garbanzo beans in wedges or rows across the greens. Serve with salad dressing on the side. Or toss all of the ingredients in a bowl and add the dressing, stirring well to combine.

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