Roasted Sweet Potato Salad with Citrus Vinaigrette

Source: Southern Living, January 2010

Serves 4



1 pound sweet potatoes, peeled and cut into wedges

1 medium sweet onion, cut into wedges

1 Tablespoon olive oil

1 clove garlic

3/4 teaspoon salt

1/2 teaspoon freshly cracked pepper

1 (5-ounce) package fresh mache, thoroughly washed

Citrus Vinaigrette:

1 (1/2-inch) piece fresh ginger, peeled

2 Tablespoons red wine vinegar

1 Tablespoon chopped sweet onion

1 Tablespoon honey

1 teaspoon orange zest

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/4 cup olive oil

(Makes about 1/3 cup)


To make salad:

Preheat oven to 400°F.

Heat a 17 x l0-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes.

Toss together sweet potato wedges and next 5 ingredients in a large bowl.

Place sweet potato mixture in hot pan.

Bake at 400°F for 25 minutes.

Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.

Meanwhile, prepare Citrus Vinaigrette

To make vinaigrette:

Pulse first 7 ingredients (ginger thru salt) in a blender or food processor until blended.

With blender running, add olive oil in a slow, steady stream, processing until smooth.

Pour through a fine wire-mesh strainer into a bowl; discard solids.

To serve salad, spoon potato mixture over mache; drizzle with Citrus Vinaigrette.