Sweet Potato Salad with Blood Orange Vinaigrette
Enjoy this super-food year-round with this Sweet Potato Salad with Blood Orange Vinaigrette. It's vegan and gf!
Salad, Side Dish
American, Gluten Free, Vegan
side dish, side salad, sweet potato
blood orange juice
apple cider vinegar
blood orange zest
freshly grated ginger
freshly grated nutmeg
Salt and pepper
sweet potatoes, peeled and quartered lengthwise
olive oil, divided
walnuts, coarsely chopped
red bell pepper, diced (about 1 cup)
large shallot, thinly sliced (about ¾ cup)
green onions, thinly sliced (about ½ cup)
fresh parsley, chopped
Whisk all ingredients together in a small bowl. Season to taste with salt and pepper. Set aside. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425°F.
Place sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat. Cover with aluminum foil and bake 20 minutes.
Uncover foil. Using tongs or a spatula, turn sweet potatoes to other side, and bake uncovered until tender and light brown, about another 15 minutes.
Let potatoes cool and cut into ¾-inch pieces. Transfer to a large bowl.
Heat a medium skillet over medium heat.
Add walnuts and toast until lightly browned and fragrant, 5-7 minutes. Transfer to large bowl with sweet potatoes.
To same skillet, heat remaining tablespoon of olive oil over medium-high heat. Add shallots and bell pepper. Sprinkle with salt and pepper. Sauté until beginning to soften, about 5 minutes.
Transfer vegetables into bowl with sweet potatoes and walnuts. Add green onions and raisins. Pour dressing over. Toss gently to blend.
Add parsley, and season to taste with salt and pepper. Serve warm or at room temp. (Salad can remain at room temperature up to 2 hours before serving.)
Give it Some Thyme - Sweet Potato Salad with Blood Orange Vinaigrette