26 October, 2009

Roasted Sweet Potato and Orange Salad

Image from Cooking Light
The smell of the sweet potatoes roasting with rosemary and garlic is mouthwatering!!!

1 tbls chopped fresh rosemary
2 tsp olive oil
3 garlic cloves, unpeeled and crushed
1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
3 cups orange sections (about 6 oranges)
1/2 cup vertically sliced red onion
3 tbls pine nuts, toasted
1 (6 oz) bag prewashed baby spinach

3 tbsp fresh orange juice
2 tbsp olive oil
1 tbsp stone-ground mustard
1 tbsp rice vinegar
1 tbsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced

  • Preheat oven to 400°.
  • To prepare salad, combine first 4 ingredients, tossing well. 
  • Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. 
  • Remove from oven; cool. Discard garlic. 
  • Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk.
Drizzle dressing over salad; toss gently to coat.

Yield: 10 servings (serving size: 1 cup)

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