Best Roasted Sweet Potato And Onion Salad Recipes

ROASTED SWEET POTATO AND ONION SALAD

Steps:

• In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

ROASTED SWEET POTATO AND GREEN ONION SALAD

Steps:

• Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.
• In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.

ROASTED SWEET POTATO, APPLE, AND ONION SALAD

Steps:

• 1. Preheat oven to 425°F. 2. In large baking pan, combine olive oil, garlic, and rosemary. Add sweet potatoes and toss to coat. Cook, turning potatoes as they color, for 35 minutes until tender and lightly browned. Remove garlic from pan, peel, and mash. 3. Meanwhile, in large skillet, heat maple syrup over medium heat. Remove skillet from heat and add bourbon. Return to medium heat and cook for 1 minute. Transfer to large bowl, and whisk in vinegar, pumpkin seed oil, mustard, salt, pepper, and mashed garlic. 4. Add apples, onion, and sweet potatoes and toss to combine. Serve the salad warm, at room temperature, or chilled.

ROASTED SWEET POTATO AND ONION SALAD

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