Roasted sweet potato salad – a great seasonal delicacy

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Warm Roasted Sweet Potato Salad


6 cups (1.5 L) peeled cubed (3/4-inch/2 cm) Ontario Sweet Potato
1 Ontario Onion, thickly sliced
1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) fresh Ontario Thyme Leaves
1 tsp (5 mL) salt
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) Ontario Maple Syrup
2 tsp (10 mL) chopped fresh tarragon leaves
8 cups (2 L) Ontario Mixed Salad Greens
1/4 cup (50 mL) dried cranberries (optional)
3/4 cup (175 mL) crumbled Ontario Goat Cheese (Chèvre)

In large bowl, combine potato and onion; add 2 tbsp (25 mL) of the oil, thyme and 1/2 tsp (2 mL) of the salt. Toss to coat. Spread over 2 large oiled baking sheets. Roast in 375°F (190°C) oven until potatoes are golden and fork-tender, about 30 minutes, switching pans on racks and stirring halfway through.

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Meanwhile, in small bowl, whisk together remaining 2 tbsp (25 mL) of the oil, vinegar, maple syrup, tarragon and remaining 1/2 tsp (2 mL) salt.

In large salad bowl, place greens; add hot roasted vegetables.

Pour dressing over vegetables. Add cranberries, if using, and toss. Sprinkle with goat cheese and serve.

Tip: The sweet potatoes and onions can be roasted ahead. Just warm them in the oven or microwave before tossing with the greens. © Queen’s Printer for Ontario, 2016.

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