This salad combines so many flavors that I love, and includes ingredients that provide a lot of nutrients. The recipe makes a lot, too! My husband and I have been eating this one all week. (I have all of the pieces refrigerated separately and toss together individual servings for us each night.)
If you're looking for a filling, yet light, entrée salad, this one will do the trick (perfect for a warm summer night!). I roasted the onions along with the sweet potatoes, and recommend doing the same if you can't handle a lot of raw onions. Roasting brings out the sweetness of the onions and also flavors them with rosemary and garlic.
Roasted Sweet Potato and Orange Salad
(From Cooking Light, December, 2005)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
3 garlic cloves, unpeeled and crushed
1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
3 cups orange sections (about 6 oranges)
1/2 cup vertically sliced red onion
3 tablespoons pine nuts, toasted
1 (6-ounce) bag prewashed baby spinach
3 tablespoons fresh orange juice
2 tablespoons olive oil
1 tablespoon stone-ground mustard
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Preheat oven to 400°F.
To prepare salad, combine first 4 ingredients (Kate also roasted the onions), tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400°F for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.
To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.