Sugar and Spice Chipotle Sweet Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a favorite salad of mine to serve during the holidays; especially around Thanksgiving! The dressing comes together in a hurry, and you can forget the sweet potatoes in the oven while you cook other dishes. Its a great change from the traditional marshmallow side dish with a smokey spice from the chipotle and a sweet note from the honey, balsamic vinegar, and roasted veggies. Enjoy! Ingredients:
3 lbs diced sweet potatoes (6 large) |
1 large sliced sweet onion |
2 sliced red peppers |
5 tablespoons olive oil |
1 teaspoon salt (plus more if needed) |
1 teaspoon pepper (plus more if needed) |
1 head romaine lettuce, roughly chopped |
3 teaspoons pureed chipotle chiles in adobo |
3 tablespoons dijon mustard |
3 tablespoons honey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup balsamic vinegar |
1/2 cup olive oil |
Directions:
1. To make salad:.
2. preheat oven to 425 degrees F.
3. In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
4. To make the dressing:.
5. combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil.
6. To assemble the salad:.
7. allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.
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