Greek-Style Roasted Sweet Potato Salad
October 2018
Ingredients
Red Wine Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 2 Tbs. chopped fresh parsley
- 1 tsp. honey
- 1 clove garlic minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
Roasted Sweet Potato Salad
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. dried oregano
- 1/2 tsp. dried mint
- 2 cloves garlic minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 pounds sweet potatoes sliced into 1/2-inch rounds
- 1 cup shredded romaine lettuce
- 1 to mato chopped
- ¹/3 cup sliced pitted Kalamata olives
Instructions
- Heat oven to 400 F. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing. Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.
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