Roasted Sweet Potato and Orange Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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:
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 |
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 |
Directions:
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.
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