Roasted Sweet Potato, Fennel, and Onion Salad

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)

Recipe from

Cooking Light

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


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.

James Peterson,

Cooking Light

January 2003
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