ROASTED SWEET POTATO AND ONION SALAD

ROASTED SWEET POTATO AND ONION SALAD image

Categories Salad

Yield 6 servings

Number Of Ingredients 11

Previous Next

2 lbs medium sweet potatoes-- peeled, quarterd lengthwise and sliced across 1/2 in thick
1 tsp finely chopped thyme
1 tbsp white wine vinegar
1 1/2 tsp honey
1 1/2 tsp molasses
6 small yellow onions (1 1/4 lbs), sliced crosswise 1/2 in thick
1/2 tsp cumin seeds
pinch of crushed red pepper
2 garlic cloves, sliced
3/4 cup fresh orange juice
1/2 lbs arugula

Steps:

1. Preheat the oven to 375 degrees. On a rimmed baking sheet, toss the sweet potatoes, thyme, olive oil, and salt. Spread in an even layer and roast for 30 minutes per side. 2. Meanwhile, in a large cast iron skillet, mix 1 1/2 tbsp of olive oil with the vinegar, honey, and molasses. Season with salt. Spread the onion slices in the skillet and bake until browned, about 20 minutes per side. Transfer to a plate. Reserve the juices in the skillet. 3. In a small saucepan, toast the cumin seeds and crushed red pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 tbsps of olive oil over moderate heat. Add the garlic and cook until golden. 4. Set the reserved skillet over moderate heat. Add the garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom. Season with salt. Mound the arugula on plates and top with the sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve. Calories: 341 13.7 gm total fat 1.9 gm saturated fat