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Recipe by Ava Zuker

Roasted Sweet Potato Salad

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Roasted Sweet Potato Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This savory dressing pairs so well with the sweet roasted veggies!

Ingredients

Roasted Veggies

  • 2 medium sweet potatoes, peeled and cut into small cubes

  • 1 red onion, halved and sliced

  • 3 tablespoon Tuscanini Olive Oil

Dressing

  • 1 teaspoon Italian seasoning

Salad

  • 1 (8-ounce) bag romaine lettuce

  • 1/2 cup slivered almonds

Directions

1.

To prepare roasted veggies, preheat oven to 425 degrees Fahrenheit. In a large bowl, toss sweet potatoes, red onions, oil, salt and pepper. Lay in a single layer on a parchment-lined cookie sheet and roast for 50 minutes, stirring halfway through.

2.

For dressing, whisk all ingredients in a small bowl.

3.

To assemble, combine the lettuce and slivered almonds with the roasted veggies in a large serving bowl. Pour on the dressing and toss right before serving.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

almonds Ava Zuker balsamic glaze easy prep kosher for passover nuts Pesach purple onions roast potatoes roasted potatoes sweet potatoes vinaigrette
Roasted Sweet Potato Salad

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