Sweet Potato Salad with Blood Orange Vinaigrette

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5 from 2 votes

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!

Course Salad, Side Dish

Cuisine American, Gluten Free, Vegan

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 246kcal

Author Kim Peterson

Equipment

Large, rimmed baking sheet

Ingredients

DRESSING

2 tablespoons olive oil
2 tablespoons blood orange juice
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon blood orange zest
1 teaspoon ginger , freshly grated
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
Salt and pepper

SALAD

3 pounds sweet potatoes , peeled and quartered lengthwise
3 tablespoons olive oil , divided
½ cup walnuts , coarsely chopped
1 red bell pepper , diced (about 1 cup)
1 large shallot , thinly sliced (about ¾ cup)
4 green onions , thinly sliced (about ½ cup)
½ cup golden raisins
¼ cup fresh parsley , chopped

Instructions

DRESSING

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.)

SALAD

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.)

Notes

*Salad can be assembled 6 hours in advance, refrigerated then served room temperature. Or, make and assemble just 2 hours before serving and leave at room temperature.

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