Red-Leaf Salad with Roasted Sweet Potatoes

Ingredients

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

Directions

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing. 

Recipe found at: http://www.marthastewart.com/312946/red-leaf-salad-with-roasted-sweet-potato