Roasted Sweet Potato Salad

Summary: Good all year long!

INGREDIENTS

  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons olive oil
  • 3 garlic cloves, unpeeled and crushed
  • 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
  • 5 oranges peeled and sectioned (or use grapefruit)
  • 1/2 cup sliced red onion
  • 3 tablespoons pine nuts, toasted (or walnuts or almonds)
  • 1 (6-ounce) bag spinach or rocket(arugula) or a mix of the two

DRESSING:

  • 3 tablespoons fresh orange juice (or grapefruit juice)
  • 2 tablespoons olive oil
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

INSTRUCTIONS:

  1. Preheat oven to 400°.
  2. Toss first 4 ingredients and place on lined cookie sheet in hot oven for approximately 40 minutes, or until sweet potatoes are cooked through. Cool and discard garlic.
  3. Combine all ingredients in a bowl and toss with dressing.

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