Tuesday, November 5, 2013

Roasted Sweet Potato Salad with Sesame Ginger Vinaigrette

Source: Recipes from the Root Cellar by Andrea Chesman

3 Sweet Potatoes
2 shallots, diced
3 T sunflower or canola oil
salt and freshly ground black pepper
1 cup dried cranberries
1 cup sliced almonds
sesame ginger vinaigrette (recipe to follow)

Preheat the oven to 500 degrees with the rack in the lower third of the oven. Lightly oil a half sheet pan or a large shallow roasting pan. Mound the sweet potatoes and shallots on the prepared pan. Drizzle with the oil and season with salt and pepper. Toss to coat. Arrange in a single layer on the pan. Do not crowd the potatoes or the final texture will be soft and mushy. Roast in the lower third of the oven for 20-25 minutes, stirring or shaking the pan once or twice for even cooking, until the potatoes are tender. Combine the roasted vegetables, cranberries, and almonds in a large bowl. Toss to mix. Pour in the dressing and toss until fully coated. Taste and adjust the seasoning if needed. Serve warm or at room temperature.

Sesame Ginger Vinaigrette
(also from Recipes from the Root Cellar)
a 2 inch piece of fresh ginger, peeled and sliced
1 shallot, quartered
1 garlic clove
3 T sunflower oil or canola oil
3 T lemon juice
1 T asian sesame oil
1 T sugar
salt and pepper
Combine the ginger, shallot and garlic in a blender and finely chop. Add the sunflower or canola oil, lemon juice, sesame oil, and sugar and process until blended. Season with salt and pepper.

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