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Kitchen Notebook

January 15, 2018

Roasted Sweet Potato and Tangerine Salad

30 Mins

 

Serves 2 people

 

  • 1 medium Sweet Potato
  • 2 Satsumas
  • ½ Head Red Romaine
  • ½ Red Onion
  • ½ Lemon
  • 4 Tbsp Olive Oil
  • Salt and Pepper

 

Preheat oven to 375 degrees.  Peel the sweet potato and cut into ½” cubes, then lay pieces on a cookie sheet or in a baking dish. Drizzle with olive oil; season with salt and pepper.  Roast until tender, about 30 minutes. While the sweet potatoes are in the oven, make a simple lemon vinaigrette with the juice from half a lemon, 3 tablespoons of olive oil, salt and pepper.  Adjust the acidity to your liking.  Slice half a small red onion thinly and add to the vinaigrette.  The onion will marinate, softening the onion-y flavor a bit.  Peel the satsumas, slice into rounds and set aside.  Tear the lettuce into manageable pieces; wash and spin dry.  When the sweet potatoes are tender, after 15-20 minutes, remove from the oven and cool for a few minutes.  Combine the lettuce, sweet potatoes and tangerines with the onions and vinaigrette and toss.


30 Mins healthy eating salad Veg

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30 Mins healthy eating salad Veg


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