Red Leaf Salad With Roasted Sweet Potatoes and Green Beans

This looks like a great fall or winter salad. Very seasonal. From Everyday Food Light cookbook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  sweet potatoes, peeled and cut in 1 in chunks
• 1  red onion, quartered
• 2  tablespoons olive oil
• 10  ounces frozen green beans, thawed
• 1⁄2 cup walnuts
• 1  cup plain low-fat yogurt
• 2  tablespoons white wine vinegar
• 1  garlic clove, crushed
• 10  ounces red leaf lettuce, torn into bite size pieces
•  salt
•  pepper

Directions

1. Preheat oven to 450 degrees. Toss sweet potatoes and onion with oil. Season with salt and pepper. Roast on a baking sheet about 20 min, or until sweet potatoes are tender. Stir halfway through.
2. Add green beans and walnuts to sheet. Roast about 5 min or until beans are tender.
3. In a small bowl whisk together yogurt, vinegar and and garlic to make a dressing. Add salt and pepper to taste.
4. Place roasted vegetables and nuts on a bed of lettuce and drizzle with dressing to serve.