Roasted Sweet Potato and Orange Salad


I love sweet potatoes. Love them! I was craving a salad and a sweet potato this evening… so I looked up some recipes that could blend my cravings. I found this one, gave it a shot, and loved it! The oranges/clementines offer a wonderful burst of juicy flavor and natural sweetness while the pine nuts offer a great nutty flavor and crunch. Every part of this recipe blends so perfectly together it is like one big salad party in your mouth! Enjoy! 


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)- *I used clementines because they were in the house!
1/2 cup vertically sliced red onion
3 tablespoons pine nuts, toasted
1 (6-ounce) bag pre-washed baby spinach
3 tablespoons fresh orange juice- *again, I used clementine 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


1. Preheat oven to 400 degrees.

2. Prepare first 4 ingredients.


Then mix together in a loaf/cake pan (depending on serving size).  I decided to cut this recipe in half, so I used a loaf pan. Bake for 40 minutes.


3. While the taters are baking, prepare the dressing.

IMG_7923   Whisk all dressing ingredients together. IMG_7927

4. Cut the red onions.


5. When the sweet potatoes are finished, remove the garlic. Combine orange slices, onions, pine nuts, and spinach in a large bowl.


6. Drizzle the dressing on top of the salad or choose to leave it on the side.


Super simple and delicious!




Cheers and happy evolving!

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