Roasted Sweet Potato and Orange Salad

Image from Cooking Light

The smell of the sweet potatoes roasting with rosemary and garlic is mouthwatering!!!

Salad:

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

Dressing:

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)