Sweet Potato Salad With Rosemary Honey Vinaigrette Recipes

SWEET POTATO SALAD WITH ROSEMARY-HONEY VINAIGRETTE

Steps:

• Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
• Toss together sweet potato and 1 tablespoon oil in pan.
• Bake at 450° for 35 minutes or until tender.
• Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.

ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE

Steps:

• • Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
• • Transfer to a large bowl; cool slightly.
• • In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
• • Add spinach, apple, cranberries and pecans to sweet potatoes.
• • Drizzle with vinaigrette and toss to coat. Serve immediately.

WARM ROSEMARY-SWEET POTATO SALAD

Steps:

• Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
• Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
• In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.