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Roasted Sweet Potatoes and Orange Salad
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Cooking Light Kitchen Secrets
Roast the sweet potatoes, section the oranges, and slice the onion ahead of time. Keep them refrigerated separately until you're ready to toss the salad. | |
Salad: | |
1 Tb. | chopped fresh rosemary |
2 tsp. | olive oil |
1 1/2 lbs. | peeled sweet potato, cut into 3/4" pieces |
3 | garlic cloves, unpeeled and crushed |
3 c. | orange sections, (about 6 oranges) |
1/2 c. | vertically sliced red onion |
3 Tb. | pine nuts, toasted |
1 (6 oz.) bag | prewashed baby spinach |
Dressing: | |
3 Tb. | fresh orange juice |
2 Tb. | olive oil |
1 Tb. | stone-ground mustard |
1 Tb. | rice vinegar |
1 Tb. | honey |
1/4 tsp. | salt |
1/4 tsp. | freshly ground black pepper |
1 | garlic clove, minced |
1. Preheat oven to 400 degrees.
2. To prepare salad, combine the first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400 degrees for 40 minutes, stirring occasionally. Remove from oven; cool. Discard crushed garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.
3. To prepare dressing, combine 3 Tb. fresh orange juice and remaining ingredients in a small bowl, stirrring well with a whisk. Drizzle dressing over salad, and toss well.
Each serving (1 c.)=160 calories
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