Healthy Lunch Ideas: Roasted Sweet potato and Orange Salad

Roasted Sweet Potato and Orange Salad

Randy Mayor

• 
  

Outstanding

Roast the sweet potatoes, section the oranges, and slice the onion ahead. Keep them all refrigerated separately until you're ready to toss the salad.

Yield: 10 servings (serving size: 1 cup)

Ingredients

• SALAD:
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons olive oil
• 3 garlic cloves, unpeeled and crushed
• 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
• 3 cups orange sections (about 6 oranges)
• 1/2 cup vertically sliced red onion
• 3 tablespoons pine nuts, toasted
• 1 (6-ounce) bag prewashed baby spinach
• 
  DRESSING:
• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Nutritional Information

Calories:

160 (30% from fat)

Fat:

5.3g (sat 3.2g,mono 1g,poly 0.8g)

Protein:

2.9g

Carbohydrate:

27g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

101mg

Calcium:

59mg