indulgent Sweet Potato Salad  taking into account bearing in mind Orange Vinaigrette

indulgent Sweet Potato Salad taking into account bearing in mind Orange Vinaigrette

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Drizzled afterward a tangy citrus vinaigrette and topped similar to cranberries, goat cheese, and pine nuts, roasted sweet potatoes make a hearty, jewel-colored salad.

The ingredient of indulgent Sweet Potato Salad taking into account bearing in mind Orange Vinaigrette

  1. 2 pounds sweet potatoes peeled and cut into 3/4-inch cubes
  2. 1 tablespoon extra-virgin olive oil for sweet potatoes
  3. 1/2 teaspoon pitch cumin
  4. 3/4 teaspoon salt for sweet potatoes
  5. 1/4 teaspoon black pepper
  6. 1/2 ocher yellow juiced, for dressing
  7. 1 tablespoon additional supplementary virgin olive oil or sunflower oil, for dressing
  8. 1 tablespoon apple cider vinegar
  9. 1 1/2 teaspoons honey gain more if desired
  10. 1/4 teaspoon salt plus more if desired, for dressing
  11. 1 dash cayenne
  12. 1/2 yellowish-brown peeled and in this area chopped, for topping
  13. 2 tablespoons dried cranberries
  14. 1/4 cup crumbled goat cheese
  15. 1 scallion minced
  16. 2 tablespoons toasted pine nuts optional

The instruction how to make indulgent Sweet Potato Salad taking into account bearing in mind Orange Vinaigrette

  1. Preheat the oven to 400u00b0 F. Line an extra-large baking sheet with parchment paper.
  2. Arrange the sweet potato cubes on the baking sheet. Drizzle with the olive oil and sprinkle with the cumin, salt, and black pepper. Stir with a rubber spatula until evenly coated.
  3. Place baking sheet on the middle rack of oven.
  4. Roast the sweet potatoes on middle rack of oven, stirring once halfway through the cook time, until fork-tender and lightly browned, 30-40 minutes.
  5. Check to see that sweet potatoes are done. Remove from oven or add time as needed. Allow sweet potatoes to cool to room temperature. Meanwhile, prepare the dressing.
  6. Whisk together the orange juice, oil, apple cider vinegar, honey, salt, and cayenne in a small bowl until emulsified. Taste and add additional salt and honey, if desired.
  7. Arrange roasted sweet potatoes on a serving platter. Drizzle evenly with dressing. Top with the chopped orange, dried cranberries, goat cheese, minced scallion, and pine nuts if using. Serve immediately.

Nutritions of indulgent Sweet Potato Salad taking into account bearing in mind Orange Vinaigrette

calories: 260 calories
carbohydrateContent: 38 grams
cholesterolContent: 10 milligrams
fatContent: 10 grams
fiberContent: 6 grams
proteinContent: 7 grams
saturatedFatContent: 3 grams
sodiumContent: 510 milligrams
sugarContent: 8 grams

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