Sweet Potato Crunchies make a delightful and crunchy salad topper. The combination of crispy sweet potato slices with fresh mixed greens, tomatoes, cucumber, and feta cheese, drizzled with balsamic vinaigrette, creates a flavor explosion in every bite. This salad is perfect for a light and satisfying meal or as a side dish for any occasion.
Ingredients: 2 medium sweet potatoes, peeled and thinly sliced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup mixed greens. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.
Instructions: Turn on your oven and heat it up to 425F 220C. Mix the sweet potato slices with the olive oil, paprika, salt, and black pepper in a large bowl until they are well covered. Spread the sweet potato slices out on a baking sheet in a single layer. Place the sweet potatoes in an oven that has already been heated. Bake for 20 to 25 minutes, flipping them over halfway through, or until they are golden brown and crispy. Get your salad ready while the sweet potato crunchies are baking. Mix the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese together in a bowl. Let the sweet potato crunchies cool for a while after they're done. Put the sweet potato slices on top of the salad. Add the balsamic vinaigrette dressing to the salad and gently toss it all together. You can serve it right away as a tasty salad topping or eat it by itself.
Prep Time: 15 minutes
Cook Time: 25 minutes
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