Name: Roasted Sweet Potato, Fennel, and Onion Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 cups cubed peeled sweet potatoes (about 1 1/2 pounds); 2 tablespoons butter, melted; 1/2 teaspoon ground cumin; 2 large red onions, peeled and quartered (about 1 1/2 pounds); 2 garlic cloves, crushed; 1 fennel bulb, thinly sliced (about 8 ounces); cooking spray; 4 cups cubed peasant bread, toasted (about 5 ounces); 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh orange juice; 1 tablespoon fresh lime juice; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Recipe by dicentra

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Cooking Light.

Ready In:: 50mins
Serves:
Units:

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ingredients

3 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
2 tablespoons butter, melted
¹⁄₂ teaspoon ground cumin
2 large red onions, peeled and quartered (about 1 1/2 pounds)
2 garlic cloves, crushed
1 fennel bulb, thinly sliced (about 8 ounces)
cooking spray
4 cups cubed peasant bread, toasted (about 5 ounces)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons olive oil
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper

directions

Preheat oven to 400°.
Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.

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