Roasted Sweet Potato and Orange Salad

Photo: Randy Mayor
Yield
10 servings (serving size: 1 cup)
December 2005

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

Nutritional Information

  • Calories 160
  • Caloriesfromfat 30%
  • Fat 5.3g
  • Satfat 3.2g
  • Monofat 1g
  • Polyfat 0.8g
  • Protein 2.9g
  • Carbohydrate 27g
  • Fiber 4.1g
  • Cholesterol 0.0mg
  • Iron 1.3mg
  • Sodium 101mg
  • Calcium 59mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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