Sweet Potato & Caramelized Shallot Salad Recipe

Name: Sweet Potato & Caramelized Shallot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Sweet Potatoes, Diced; 1 teaspoon Dried Thyme; 5-1/2 Tablespoons Olive Oil, Divided; 1 Tablespoon White Wine Vinegar; 1-1/2 teaspoon Honey; 1-1/2 teaspoon Molasses; 1 teaspoon Kosher Salt; 3 whole Shallots, Sliced; 1/2 teaspoons Cumin; 1 pinch Red Pepper Flakes; 2 cloves Garlic, Sliced; 3/4 cups Orange Juice; 2 heads Red Leaf Lettuce, Chopped

Servings: persons

2 whole Sweet Potatoes, Diced
1 teaspoon Dried Thyme
5-1/2 Tablespoons Olive Oil, Divided
1 Tablespoon White Wine Vinegar
1-1/2 teaspoon Honey
1-1/2 teaspoon Molasses
1 teaspoon Kosher Salt
3 whole Shallots, Sliced
1/2 teaspoons Cumin
1 pinch Red Pepper Flakes
2 cloves Garlic, Sliced
3/4 cups Orange Juice
2 heads Red Leaf Lettuce, Chopped

1
Preheat oven to 375 F. Spread the diced sweet potatoes on a rimmed baking tray and mix with the thyme and 1 tablespoon of the olive oil. Spread in an even layer. Place in the oven and cook for 20 to 30 minutes. The sweet potatoes should be fork tender. Remove from oven.
2
Heat your cast iron skillet on medium high heat. Add 1 1/2 tablespoons olive oil with the vinegar, honey, molasses and some salt. Once warm, add the shallots and bake for 10 per side. Flip carefully, keeping the shallots shape intact. Remove the shallots and set aside.
3
Turn down the heat to medium, add the remaining oil, cumin and red pepper flakes into the skillet and let the flavors meld for a minute. Add the sliced garlic and cook just until it browns, maybe 2 minutes. Pour in the orange juice and scrape up the bits on the bottom of the skillet. Allow it to reduce a little.
4
To assemble, chop the lettuce into small pieces and put it into a serving bowl. Add the sweet potatoes and mix the salad. Place the caramelized shallots evenly over the salad. Finish, by topping with the dressing. Serve and enjoy!

1319

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 whole Sweet Potatoes, Diced, 1 teaspoon Dried Thyme, 5-1/2 Tablespoons Olive Oil, Divided, 1 Tablespoon White Wine Vinegar, and more.

Yes, Sweet Potato & Caramelized Shallot 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.

That's it — enjoy your meal!

Sweet Potato & Caramelized Shallot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions