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Roasted Sweet Potato and Orange Salad

Randy Mayor
Yield 10 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.