RED-LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS

Red-Leaf Salad with Roasted Sweet Potatoes and Green Beans image

Yield serves 4

Number Of Ingredients 10

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 red-leaf lettuce (10 ounces), torn into bite-size pieces

Steps:

Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
nutrition information
(Per Serving)
Calories: 257
Fat: 13.4g (2.1g Saturated Fat)
Protein: 8.1g
Carbohydrates: 29.2
Fiber: 5.9g