Sweet Potato and Ginger Salad

By á-6072

Ingredients

• 2 1/2 pounds sweet potatoes, cut into 3/4-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 2 tablespoons fresh orange juice
• 1 tablespoon oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons Dijon mustard
• 3 scallions, thinly sliced crosswise

Preparation

Step 1

1. Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, coarse salt, and ground pepper; roast until fork-tender, about 35 minutes.

2. In a large bowl, whisk together fresh orange juice, oil, minced fresh ginger, and Dijon mustard.

3. Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature