Roasted Sweet Potatoes and Orange Salad

By Tamipri

Ingredients

• Salad:
• 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.
• 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

Details

Servings 10

Preparation

Step 1

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