Roasted Sweet Potato Salad with Red Papper Vinaigrette

By cwaldron09

In this potato-vinaigrette combo, the red pepper dressing is tart, sweet, and spicy, with a touch of cumin. This is best served warm or at room temperature, though of course you can refrigerate and serve it up to a day later, as long as you take it out of the refrigerator beforehand to take the chill off.

Ingredients

• 4 large sweet potatoes, peeled and spiralized with the orange blade
• 1/2 cup extra virgin olive oil
• salt + pepper
• 1/4 cup red wine vinegar or sherry vinegar
• 1 medium red bell pepper, cored, seeded, and quartered
• 2 tsp ground cumin
• 1 tblsp grated orange zest (optional)
• 1/2 cup sliced scallion
• 1/2 cup minced fresh mint or parsley leaves
• 1 or 2 minced chiles (jalapeno, Thai, serrano, or habanero), or to taste
• 1/4 cup raisins (optional)

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 385 degrees F. Put the spiralized sweet potatoes on 1 or 2 baking sheets, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, turning occasionally, until crisp and brown outside and just tender inside, 20-25 minutes. Remove and keep on the pan until ready to dress.

Step 2

Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you're using it. Sprinkle with a little salt and pepper. Puree until smooth.

Step 3

Toss the warm potatoes with the scallion, mint, chiles, and raisins if you're using them. 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.