Prep 15 mins
Cook 30 mins
This is a favorite salad of mine to serve during the holidays; especially around Thanksgiving! The dressing comes together in a hurry, and you can forget the sweet potatoes in the oven while you cook other dishes. Its a great change from the traditional marshmallow side dish with a smokey spice from the chipotle and a sweet note from the honey, balsamic vinegar, and roasted veggies. Enjoy!
- 3 lbs diced sweet potatoes (6 large)
- 1 large sliced sweet onion
- 2 sliced red peppers
- 5 tablespoons olive oil
- 1 teaspoon salt (plus more if needed)
- 1 teaspoon pepper (plus more if needed)
- 1 head romaine lettuce, roughly chopped
- 3 teaspoons pureed chipotle chiles in adobo
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup olive oil
- To make salad:.
- preheat oven to 425 degrees F.
- In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
- To make the dressing:.
- combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil.
- To assemble the salad:.
- allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.
I liked all of the salad ingredients, but the dressing was a total failure for me. I made a reduced amount of the salad & the full amount of dressing thinking I would use it the next day for a chef's salad. I found the dressing entirely too vinegary and a weird purple-brown color. I think I would have been happier with a milder flavored vinegar and I would definitely add it in small amounts next time to get a mix that I liked. I will make the salad again as I enjoyed the combo of veggies, but I will play with a dressing more fitting with my personal preferences. Made for Spring '09 Pick A Chef.