How To Make Roasted Sweet Potato and Onion Salad
Served over arugula and roasted sweet potatoes, this onion salad comes with sweet flavors from a hint of honey and some tang from a simple vinaigrette.
Serves:
Ingredients
- 2lbsmedium sweet potatoes
- 1tspthyme,finely chopped
- 5½tbspextra virgin olive oil
- kosher salt,to taste
- 1tbspwhite wine vinegar
- 1½tsphoney
- 1½tspmolasses
- 1¼lbsyellow onions,(6 small)
- ½tspcumin seeds
- pinch crushed red pepper
- 2clovesgarlic
- ¾cupfresh orange juice
- ½lbarugula
Instructions
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Preheat the oven to 375 degrees F.
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On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of olive oil, and salt. Spread in an even layer and roast for 30 minutes per side.
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Meanwhile, in a large cast-iron skillet, mix 1½ tablespoons of olive oil with vinegar, honey, and molasses. Season with salt.
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Spread the onion slices in the skillet and bake for about 20 minutes per side until browned. Transfer to a plate. Reserve the juices in the skillet.
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In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool. Grind to a powder.
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In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the garlic and cook until golden.
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Set the reserved skillet over moderate heat, then add the garlic, garlic oil, orange juice, and spices. Simmer for 5 minutes, scraping up the browned bits from the bottom. Season with salt.
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Mound the arugula on plates and top with sweet potatoes and onions.
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Drizzle the vinaigrette over the salad and serve.
Nutrition
- Calories: 314.16kcal
- Fat: 12.92g
- Saturated Fat: 1.82g
- Monounsaturated Fat: 9.10g
- Polyunsaturated Fat: 1.49g
- Carbohydrates: 47.12g
- Fiber: 6.90g
- Sugar: 16.49g
- Protein: 4.73g
- Sodium: 777.39mg
- Calcium: 139.52mg
- Potassium: 886.09mg
- Iron: 2.07mg
- Vitamin A: 1122.80µg
- Vitamin C: 32.42mg
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