Roasted Sweet Potato and Red Onion Salad Author: A House in the Hills Serves 2 as a main dish, 4 as a side salad Ingredients 2 large sweet potatoes 1 large red onion 3 tablespoons finely diced shallots 4 tablespoons white wine vinegar High quality extra virgin olive oil 1 juicey, fresh, sweet tangerine (sub orange if preferred) 1/2 tablespoon dijon mustard 1/3 cup roughly chopped pecans sea salt and fresh cracked pepper Method - Preheat oven to 375 F - Slice sweet potato into 1/4 inch rounds and add to baking sheet. - Cut onion into 1/4 inch slices and add to baking sheet. - Generously coat sweet potatoes and onions in olive oil. - Sprinkle generously with sea salt. - Bake in oven for about 30 minutes - Mix shallots in small bowl with 4 tablespoons of white wine vinegar, 3 tablespoons high quality extra virgin olive oil, the juice of one tangerine, 1/2 tablespoon dijon mustard and 1/4 teaspoon of sea salt. - Layer sweet potatoes onto, placing onions over the top. - Dress with shallot viniagrette and sprinkle pecans over the top. - Season with additional sea salt and fresh cracked pepper to taste. - Enjoy warm!
Posted on: Fri, 14 Mar 2014 16:00:00 +0000
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