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Roasted Sweet Potato, Apple & Onion Salad
The secret, rich-tasting ingredient in the dressing for this salad is pumpkin seed oil from Austria. It can be hard to come by so you could use dark sesame seed oil instead.
  • 4 teaspoons olive oil
  • 5 cloves garlic, unpeeled
  • 1/2 teaspoon rosemary, crumbled
  • 2-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
  • 3 tablespoons maple syrup
  • 3 tablespoons bourbon or dark rum
  • 1/4 cup cider vinegar
  • 2 tablespoons pumpkin seed oil
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 large apples, cut into 1/2-inch chunks
  • 1 large red onion, finely chopped

1. Preheat oven to 425°F.

2. In large baking pan, combine olive oil, garlic, and rosemary. Add sweet potatoes and toss to coat. Cook, turning potatoes as they color, for 35 minutes until tender and lightly browned. Remove garlic from pan, peel, and mash.

3. Meanwhile, in large skillet, heat maple syrup over medium heat. Remove skillet from heat and add bourbon. Return to medium heat and cook for 1 minute. Transfer to large bowl, and whisk in vinegar, pumpkin seed oil, mustard, salt, pepper, and mashed garlic.

4. Add apples, onion, and sweet potatoes and toss to combine. Serve the salad warm, at room temperature, or chilled.


Nutritional Information
Per serving: 180 calories, 2.6g total fat, 0.4g saturated fat, 1.7g monounsaturated fat, 0.3g polyunsaturated fat, 4g dietary fiber, 2g protein, 36g carbohydrate, 0mg cholesterol, 228mg sodium.
Good source of: beta-carotene, fiber, potassium, quercetin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
45