Sugar and Spice Chipotle Sweet Potato Salad
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
-
Salad
- 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
-
Dressing
- 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
directions
-
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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I love to cook and am obsessed with Iron Chef America, Top Chef, and Alton Brown; the latter to a lesser extent. I also love to read anything; fiction, mysteries, cookbooks. Some of my fav. authors are Carl Hiassen, Margaret Atwood, Ernest Hemingway. My favorite cookbook is the Healthy Kitchen by Andrew Weil M.D. and Rosie Daley.