Sweet Potato Salad With A Orange Vinaigrette

If you’re on the lookout for a vibrant, nutritious, and absolutely delicious salad, look no further!

This Sweet Potato Salad with Orange Vinaigrette is a feast for both the eyes and the taste buds.

It’s a refreshingly light salad making it great for any season, from summer barbecues to cozy fall dinners.

Sweet Potato Salad With A Orange Vinaigrette

This dish is filled with vibrant colors and delightful textures making it a visually appealing dish that everyone will love.

Enjoy your culinary creation, and don’t forget to share this delightful recipe with friends and family.

Cooking With Sweet Potatoes

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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