Roasted Sweet Potato and Orange Salad

Roast the sweet potatoes, section the oranges, and slice the onion ahead. Keep them all refrigerated separately until you're ready to toss the salad.

Yield: 10 servings (serving size: 1 cup)

Ingredients

• Salad:
• 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
• 
  Dressing:
• 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

Preparation

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° 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.

Nutritional Information

Calories:

160 (30% from fat)

Fat:

5.3g (sat 3.2g,mono 1g,poly 0.8g)

Protein:

2.9g

Carbohydrate:

27g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

101mg

Calcium:

59mg