Roasted Sweet Potato Salad With Honey Maple Vinaigrette Recipes

ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE

Steps:

• • Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
• • Transfer to a large bowl; cool slightly.
• • In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
• • Add spinach, apple, cranberries and pecans to sweet potatoes.
• • Drizzle with vinaigrette and toss to coat. Serve immediately.

SWEET POTATO SALAD

Steps:

• Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
• Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
• Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.