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Roasted Sweet Potato Salad
Jan. 24th, 2014 05:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandRoasted Sweet Potato Salad
Ingredients:
2-3 sweet potatoes, peeled and cut into bite-sized chunks
1 large red bell pepper, seeded and cut into bite-sized chunks
1 medium red onion, halved and sliced
Large handful of spinach leaves, cut into strips
1-2 cloves garlic, crushed
2 tbsp. olive oil + extra for cooking
2 tbsp. freshly squeezed lemon juice
Instructions:
Toss the sweet potato chunks in a little bit of olive oil (just enough to coat them lightly), spread on a baking tray and roast them for about 20 minutes at 350 F, turning once or twice. Just cook them until they start to brown and soften. Let them cool to room temperature.
Meanwhile, in a salad bowl, stir together the peppers, onion and spinach. In another small bowl, whisk together the garlic, olive oil and lemon juice.
When the sweet potatoes are cool, stir them gently into the peppers etc., then drizzle over the vinaigrette and toss carefully. Cover and refrigerate for at least an hour to let the flavors develop.
Note: It’s also good if you replace the spinach with some finely chopped flat-leaf parsley.
Ingredients:
2-3 sweet potatoes, peeled and cut into bite-sized chunks
1 large red bell pepper, seeded and cut into bite-sized chunks
1 medium red onion, halved and sliced
Large handful of spinach leaves, cut into strips
1-2 cloves garlic, crushed
2 tbsp. olive oil + extra for cooking
2 tbsp. freshly squeezed lemon juice
Instructions:
Toss the sweet potato chunks in a little bit of olive oil (just enough to coat them lightly), spread on a baking tray and roast them for about 20 minutes at 350 F, turning once or twice. Just cook them until they start to brown and soften. Let them cool to room temperature.
Meanwhile, in a salad bowl, stir together the peppers, onion and spinach. In another small bowl, whisk together the garlic, olive oil and lemon juice.
When the sweet potatoes are cool, stir them gently into the peppers etc., then drizzle over the vinaigrette and toss carefully. Cover and refrigerate for at least an hour to let the flavors develop.
Note: It’s also good if you replace the spinach with some finely chopped flat-leaf parsley.
