Warm Sweet Potato Salad With Orange Vinaigrette

Name: Warm Sweet Potato Salad With Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes peeled and cut into 3/4-inch cubes; 1 tablespoon olive oil for sweet potatoes; 1/2 teaspoon ground cumin; 3/4 teaspoon salt for sweet potatoes; 1/4 teaspoon black pepper; 1/2 Orange juiced, for dressing; 1 tablespoon extra virgin olive oil or sunflower oil, for dressing; 1 tablespoon apple cider vinegar; 1 1/2 teaspoons honey more if desired; 1/4 teaspoon salt more if desired, for dressing; 1 dash cayenne; 1/2 Orange peeled and roughly chopped, for topping; 2 tablespoons dried cranberries; 1/4 cup crumbled goat cheese; 1 scallion minced; 2 tablespoons toasted pine nuts optional

Servings: persons

2 pounds sweet potatoes peeled and cut into 3/4-inch cubes
1 tablespoon olive oil for sweet potatoes
1/2 teaspoon ground cumin
3/4 teaspoon salt for sweet potatoes
1/4 teaspoon black pepper
1/2 Orange juiced, for dressing
1 tablespoon extra virgin olive oil or sunflower oil, for dressing
1 tablespoon apple cider vinegar
1 1/2 teaspoons honey more if desired
1/4 teaspoon salt more if desired, for dressing
1 dash cayenne
1/2 Orange peeled and roughly chopped, for topping
2 tablespoons dried cranberries
1/4 cup crumbled goat cheese
1 scallion minced
2 tablespoons toasted pine nuts optional

1
Preheat oven to 400u00b0 F. Line an extra-large baking sheet with parchment paper.
2
Arrange sweet potato cubes on the baking sheet. Drizzle with olive oil and sprinkle with cumin, salt, and black pepper. Stir with a rubber spatula until evenly coated.
3
Place baking sheet on the middle rack of oven.
4
Roast sweet potatoes for 30-40 minutes, stirring once halfway through the cooking time, until fork-tender and lightly browned.
5
Check to see that sweet potatoes are done. Remove from oven or add time as needed. Allow sweet potatoes to cool to room temperature. Meanwhile, prepare the dressing.
6
Whisk together orange juice, oil, apple cider vinegar, honey, salt, and cayenne in a small bowl until emulsified. Taste and add additional salt and honey, if desired.
7
Arrange roasted sweet potatoes on a serving platter. Drizzle evenly with dressing. Top with chopped orange, dried cranberries, goat cheese, minced scallion, and pine nuts if using. Serve immediately.

332

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 2 pounds sweet potatoes peeled and cut into 3/4-inch cubes, 1 tablespoon olive oil for sweet potatoes, 1/2 teaspoon ground cumin, 3/4 teaspoon salt for sweet potatoes, and more.

Yes, Warm Sweet Potato Salad With Orange Vinaigrette 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!