Sweet Potato Salad With A Orange Vinaigrette

This Sweet Potato Salad is a splendid addition to your dinner table. It’s an easy side dish to assemble. It’s a vibrant and a full of flavor side dish.

The sweet potato is a very versatile root vegetable, as it can be used in a verity of recipes.

Like an ingredient in a dessert recipe. Such as theses Spicy Sweet Potato Muffins.

Or as an appetizer, like these Sweet Potato Rounds With Bacon Honey & Goat Cheese.

Or even in a stew, like this West African Peanut Sweet Potato Stew.

As you can see, there are a variety of ways to prepare sweet potatoes, including baked, boiled, grilled, and roasted to make a Sweet Potato Salad With A Orange Vinaigrette.

Sweet Potato Salad With A Orange Vinaigrette

2 lb. sweet potatoes, peeled, cut into 3/4-inch cubes

1 tablespoon extra-virgin olive oil

1/2 teaspoon ground cumin

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 orange, juiced

1 tablespoon extra virgin olive oil (or sunflower oil, for dressing)

1 tablespoon apple cider vinegar

1 1/2 teaspoons honey (plus more if desired)

1/4 teaspoon salt – plus more if desired, for dressing

1 dash cayenne

1/2 orange, peeled and roughly chopped

2 tablespoons dried cranberries

1/4 cup crumbled goat cheese

1 green onion, minced

2 tablespoons toasted pine nuts (can sub with pecans)

Preheat the oven to 400°F. Line an extra-large baking sheet with parchment paper.

Arrange the sweet potato cubes on the baking sheet. Drizzle with the olive oil and sprinkle with the cumin, salt, and black pepper. Stir with a rubber spatula until evenly coated.

Place baking sheet on the middle rack of oven.

Roast the sweet potatoes on middle rack of oven, stirring once halfway through the cook time, until fork-tender and lightly browned, 30 minutes. Be careful not to over roast.

Remove from oven and set aside sweet to cool to room temperature. Meanwhile, prepare the dressing.

Whisk together the 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.

Arrange roasted sweet potatoes on a serving platter. Drizzle evenly with orange vinaigrette. Next, top with the chopped orange, dried cranberries, goat cheese, minced scallion, and pine nuts.

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