Ingredients for Roasted Sweet Potato Salad
- Sweet Potatoes
- 1 large red onion, quartered and halved
- Garlic Cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Baby Spinach
- 4 slices bacon, cooked and crumbled
- Red Wine Vinegar
- Orange Juice
- Honey
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How to Make Roasted Sweet Potato Salad
- Preheat oven to 400°F (200°C).
- Quarter the red onion, then cut each quarter in half.
- In a large bowl, toss together the cubed sweet potatoes, halved red onion, olive oil, and minced garlic.
- Season generously with salt and pepper.
- Spread the sweet potato mixture in a single layer on a large baking sheet.
- Roast for 45 minutes, or until the sweet potatoes are tender and lightly browned, flipping halfway through.
- While the sweet potatoes are roasting, prepare the bacon dressing:
- Cook bacon until crisp. Remove bacon from pan, reserving 1 tablespoon of bacon drippings in the pan.
- Add apple cider vinegar, maple syrup, and Dijon mustard to the bacon drippings in the pan.
- Heat over medium-low heat for 2-3 minutes, or until the dressing is slightly thickened and warmed through.
- Crumble the cooked bacon and stir it into the warm dressing.
- Serve the roasted sweet potatoes over a bed of baby spinach and drizzle generously with the bacon dressing.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
51g
Fat
7g
Carbs
11g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Yams Sweet Potatoes Low Protein Salads Side Dishes Potatoes Vegetables Oven Dinner Party Stove Top Dietary Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Free Of Something Low In Something Greens Taste Mood Savory Equipment
