Roasted Sweet Potato Salad
Roasted Sweet Potato Salad
Preparation Info
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Skill
Easy
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Total
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Makes
4 – 6 Servings
Ingredients
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3 large sweet potatoes
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½ of a large red onion, sliced thin
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1 teaspoon salt
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½ teaspoon pepper
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1/2 cup extra-virgin olive oil, divided
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1/4 cup red-wine vinegar
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2 teaspoons ground cumin
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1 tablespoon grated orange zest
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½ cup fresh parsley, chopped
Directions
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Preheat oven to 425°F.
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Peel and cut sweet potatoes into 1” cubes. Toss sweet potatoes and red onion drizzle with two tablespoons of the oil, salt and pepper and place on a parchment lined baking sheet. Use 2 baking sheets if necessary to avoid overcrowding.
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Bake sweet potatoes for 35-40 minutes, tossing every 15 minutes to allow all sides to brown evenly. Remove and allow to cool.
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Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar,cumin, and zest . Sprinkle with a little salt and pepper. Purée until smooth.
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Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.