La Scala Chopped Salad with Roasted Sweet Potatoes

This La Scala Chopped Salad with Roasted Sweet Potatoes combines crisp lettuce, tender roasted sweet potatoes, creamy cheese, protein-rich chickpeas, and a tangy homemade dressing. Inspired by the famous La Scala salad, this version offers a delicious balance of sweet, savory, and fresh flavors that make every bite satisfying.

Why You’ll Love This Recipe

This salad transforms a classic chopped salad into a hearty and nourishing meal by adding roasted sweet potatoes. The sweet potatoes bring natural sweetness and a soft texture that perfectly complements the crunchy lettuce and savory ingredients.

It is filling enough to serve as a main course while still feeling fresh and light. The homemade dressing adds a bright, tangy finish that ties all the ingredients together beautifully.

Whether you’re preparing lunch for yourself, serving guests, or looking for a healthy dinner option, this salad is simple, colorful, and packed with flavor. The combination of textures and wholesome ingredients makes it a recipe you’ll want to prepare again and again.

Yield: 6 Serves

La Scala Chopped Salad with Roasted Sweet Potatoes

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A fresh chopped salad featuring roasted sweet potatoes, crisp lettuce, chickpeas, and tangy dressing for a satisfying meal.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large head romaine lettuce, finely chopped
• 1/2 head iceberg lettuce, finely chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup finely diced red onion
• 3/4 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

For the Dressing

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• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Place the diced sweet potatoes in a bowl and toss them with olive oil, a pinch of salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast until tender and golden brown around the edges. Remove from the oven and allow them to cool slightly.
4. While the sweet potatoes are roasting, wash and thoroughly dry the romaine and iceberg lettuce. Finely chop them into bite-sized pieces and place them in a large serving bowl.
5. Drain and rinse the chickpeas well. Allow them to drain completely before adding them to the bowl with the lettuce.
6. Add the finely diced red onion and grated Parmesan cheese to the salad mixture, distributing them evenly throughout.
7. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper. Whisk until the dressing is smooth and fully combined.
8. Let the dressing rest for several minutes so the flavors can blend together and develop a balanced taste.
9. Add the slightly cooled roasted sweet potatoes to the salad and gently toss the ingredients together to distribute them evenly.
10. Pour the dressing over the salad just before serving and toss thoroughly until every ingredient is lightly coated. Serve immediately and enjoy the fresh combination of sweet, savory, and tangy flavors.

Notes

Roasting sweet potatoes until caramelized adds extra flavor.

Allow sweet potatoes to cool slightly before mixing with lettuce.

This salad can be served as a main meal or side dish.

Freshly grated Parmesan provides the best flavor.

The dressing can be prepared a day in advance.

Add grilled chicken for additional protein.

Toasted pumpkin seeds make a delicious crunchy topping.

The salad is ideal for meal prep when stored undressed.

High-quality olive oil greatly improves the dressing.

Serve immediately after dressing for the freshest texture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 394Total Fat 27gSaturated Fat 7gUnsaturated Fat 19gCholesterol 27mgSodium 683mgCarbohydrates 27gFiber 6gSugar 7gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Roast the sweet potatoes until golden brown for maximum flavor.
• Allow the sweet potatoes to cool slightly before adding them to the salad.
• Chop all ingredients into similar-sized pieces for the best texture.
• Dry lettuce thoroughly after washing to keep the salad crisp.
• Prepare the dressing ahead of time for deeper flavor.
• Add the dressing just before serving.
• Use freshly grated Parmesan whenever possible.
• For extra protein, add grilled chicken or turkey.
• Chill serving bowls before serving on warm days.
• Taste the dressing before mixing and adjust seasoning if needed.

Ingredients Notes

Sweet potatoes are the star ingredient in this variation, bringing natural sweetness, vibrant color, and valuable nutrients. Romaine lettuce provides freshness and crunch, while iceberg lettuce contributes the signature crisp texture associated with chopped salads.

Chickpeas add plant-based protein and heartiness, making the salad more filling. Parmesan cheese contributes a rich, nutty flavor that enhances every bite. Red onion adds a subtle sharpness that balances the sweetness of the potatoes.

The dressing, made with olive oil, red wine vinegar, Dijon mustard, and garlic, creates a bright and flavorful coating that brings all ingredients together. Using fresh, high-quality ingredients ensures the best results.

Variations and Substitutions

For a vegetarian-friendly version, follow the recipe as written. To increase protein, add grilled chicken, turkey, shrimp, or tofu. Goat cheese or feta can replace Parmesan for a creamier texture and tangier flavor.

Mixed greens, spinach, or kale may be substituted for romaine lettuce. Butternut squash can be used instead of sweet potatoes when in season. Add avocado for extra creaminess or toasted nuts for crunch.

For a spicy twist, sprinkle in crushed red pepper flakes or drizzle with a spicy vinaigrette. Black beans can replace chickpeas if preferred.

Storage Options

Store the salad ingredients and dressing separately in airtight containers in the refrigerator. The roasted sweet potatoes can be refrigerated for up to 4 days.

Undressed salad ingredients will remain fresh for up to 3 days. The dressing can be stored in the refrigerator for up to 1 week. Assemble and dress the salad just before serving for the best texture and flavor.

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