Roasted Sweet Potato, Fennel, and Onion Salad

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Roast all the vegetables together, toss with the peasant bread and seasonings, and serve warm with roast chicken or beef. Serve the salad immediately, while the bread is still crunchy.
8 servings (serving size: 1 cup)


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3 cups (1-inch) cubed peeled sweet potato (about 1 1/2 pounds)
2 tablespoons butter, melted
1/2 teaspoon ground cumin
2 large red onions (about 1 1/2 pounds), peeled and quartered
2 garlic cloves, crushed
1 fennel bulb (about 8 ounces), thinly sliced
Cooking spray
4 cups (1-inch) cubed peasant bread (about 5 ounces), toasted
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 400°.

Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.

Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.

Created date

September 2004

Nutritional Information

Calories 176
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 2 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 31.8 g
Fiber 5 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 288 mg
Calcium 59 mg