Roasted Sweet Potato, Fennel, and Onion Salad

By [e-mail]

James Peterson, Cooking Light

JANUARY 2003

Ingredients

• 3 cups (1-inch) cubed peeled sweet potato (about 1 1/2 pounds)
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cumin
• 2 large red onions (about 1 1/2 pounds), peeled and quartered
• 2 garlic cloves, crushed
• 1 fennel bulb (about 8 ounces), thinly sliced
• Cooking spray
• 4 cups (1-inch) cubed peasant bread (about 5 ounces), toasted
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.

Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.