Roasted Sweet Potato and Onion Salad Recipe

Name: Roasted Sweet Potato and Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium sweet potatoespeeled, quartered lengthwise and sliced crosswise 1/2 inch thick; 1 teaspoon finely chopped thyme; 5 1/2 tablespoons extra-virgin olive oil; Kosher salt to taste; 1 tablespoon white wine vinegar; 1 1/2 teaspoons honey; 1 1/2 teaspoons molasses; 6 small yellow onions (1 1/4 pounds), sliced crosswise 1/2 inch thick; 1/2 teaspoon cumin seeds; Pinch of crushed red pepper; 2 garlic cloves, sliced; 3/4 cup fresh orange juice; 1/2 pound arugula

Servings: persons

2 pounds medium sweet potatoespeeled, quartered lengthwise and sliced crosswise 1/2 inch thick
1 teaspoon finely chopped thyme
5 1/2 tablespoons extra-virgin olive oil
Kosher salt to taste
1 tablespoon white wine vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons molasses
6 small yellow onions (1 1/4 pounds), sliced crosswise 1/2 inch thick
1/2 teaspoon cumin seeds
Pinch of crushed red pepper
2 garlic cloves, sliced
3/4 cup fresh orange juice
1/2 pound arugula

1
Preheat the oven to 375.
2
On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of the olive oil and salt.
3
Spread in an even layer and roast for 30 minutes per side.
4
Meanwhile, in a large cast-iron skillet, mix 1 1/2 tablespoons of the olive oil with the vinegar, honey and molasses; season with salt.
5
Spread the onion slices in the skillet and bake until browned, about 20 minutes per side; transfer to a plate.
6
Reserve the juices in the skillet.
7
In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat.
8
Transfer to a spice mill and let cool; grind to a powder.
9
In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat.
10
Add the garlic and cook until golden.
11
Set the reserved skillet over moderate heat, add the garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt.
12
Mound the arugula on plates and top with the sweet potatoes and onions.
13
Drizzle the vinaigrette over the salad and serve.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds medium sweet potatoespeeled, quartered lengthwise and sliced crosswise 1/2 inch thick, 1 teaspoon finely chopped thyme, 5 1/2 tablespoons extra-virgin olive oil, Kosher salt to taste, and more.

Yes, Roasted Sweet Potato and Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sweet Potato and Onion Salad

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