Warm Sweet Potato Salad with Orange Vinaigrette

Warm Sweet Potato Salad with Orange Vinaigrette cover

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Warm Sweet Potato Salad with Orange Vinaigrette

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Ingredients

Warning0 allergens identified

Warm Sweet Potato Salad with Orange Vinaigrette

2 pounds sweet potatoes(peeled and cut into 3/4 inch cubes)

1 tbsp extra-virgin olive oil(for sweet potatoes)

½ tsp ground cumin

¾ tsp salt(for sweet potatoes)

¼ tsp black pepper

½ orange (juiced, for dressing)

1 tbsp extra virgin olive oilor sunflower oil

1 tbsp apple cider vinegar

1 ½ teaspoons honey(plus more if desired)

¼ tsp salt(plus more if desired, for dressing)

1 dash cayenne

½ orange(peeled and roughly chopped, for topping)

2 tablespoons dried cranberries

¼ cup goat cheesecrumbled

1 scallion(minced)

2 tablespoons toasted pine nuts(optional)

Instructions

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, 30-40 minutes.

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.

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 dressing. Top with the chopped orange, dried cranberries, goat cheese, minced scallion, and pine nuts if using. Serve immediately.

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Nutrition

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Tips & Tricks (5)

Cube Sweet Potatoes Uniformly 🔪
Cut sweet potatoes into evenly-sized 1-inch cubes to ensure they roast at the same rate, preventing some from being mushy while others remain undercooked.
Toast Pine Nuts Just Before Serving 🌰
Lightly toast your pine nuts in a dry skillet for 2-3 minutes immediately before assembly to maximize their buttery flavor and prevent them from becoming rancid or soggy from the warm salad.
Warm the Vinaigrette Before Dressing 🧡
Heat your orange vinaigrette gently before tossing with the warm sweet potatoes to help the flavors meld and allow the goat cheese to soften slightly for a creamy texture.
Balance Sweet and Spicy Layers 🌶️
Dust sweet potatoes with cumin and cayenne before roasting, then add another pinch to the vinaigrette to build complex heat that complements the natural sweetness without overpowering it.
Add Goat Cheese Last for Texture ✨
Crumble and scatter goat cheese over the salad immediately before serving so it maintains its creamy texture rather than melting into the warm potatoes and vinaigrette.