Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Recipe by Cooking Light December 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

160 calories; calories from fat 30%; fat 5.3g; saturated fat 3.2g; mono fat 1g; poly fat 0.8g; protein 2.9g; carbohydrates 27g; fiber 4.1g; cholesterol 0mg; iron 1.3mg; sodium 101mg; calcium 59mg.
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