Roasted Sweet Potato and Orange Salad

Randy Mayor
Roast the sweet potatoes, section the oranges, and slice the onion ahead. Keep them all refrigerated separately until you're ready to toss the salad.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 160
Caloriesfromfat 30 %
Fat 5.3 g
Satfat 3.2 g
Monofat 1 g
Polyfat 0.8 g
Protein 2.9 g
Carbohydrate 27 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 101 mg
Calcium 59 mg

Ingredients

Salad:
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
3 cups orange sections (about 6 oranges)
1/2 cup vertically sliced red onion
3 tablespoons pine nuts, toasted
1 (6-ounce) bag prewashed baby spinach
Dressing:
3 tablespoons fresh orange juice
2 tablespoons olive oil
1 tablespoon stone-ground mustard
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Note:

December 2005