Name: Roasted Sweet Potato and Onion Salad Recipe
Prep time: 15 min
Cook time: 55 min
Yield: 6
Ingredients: 2 lbs medium sweet potatoes; 1 tsp thyme; 5½ tbsp extra virgin olive oil; kosher salt; 1 tbsp white wine vinegar; 1½ tsp honey; 1½ tsp molasses; 1¼ lbs yellow onions; ½ tsp cumin seeds; pinch crushed red pepper; 2 cloves garlic; ¾ cup fresh orange juice; ½ lb arugula

roasted sweet potato and onion salad recipe

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.

Preparation: 15 minutes

Cooking: 55 minutes

Total: 1 hour 10 minutes

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

Preheat the oven to 375 degrees F.
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.
Meanwhile, in a large cast-iron skillet, mix 1½ tablespoons of olive oil with vinegar, honey, and molasses. Season with salt.
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.
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.
In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the garlic and cook until golden.
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.
Mound the arugula on plates and top with sweet potatoes and onions.
Drizzle the vinaigrette over the salad and serve.