Roasted sweet potato salad

Roasted sweet potato salad

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by Jill Dahan, Starting Fresh

WCNC.com

Posted on June 16, 2014 at 9:06 AM

Updated Monday, Jun 16 at 1:09 PM

www.jilldahan.com
 

Roasted sweet potato salad
Serves 4

4 medium Japanese sweet potatoes (or other variety), scrubbed with skins
1/2 cup (4oz) extra virgin olive oil
1/2 cup (4oz) goats cheese, crumbled (I love Cypress Grove Purple Haze)
1 large garlic clove, crushed
3-4 tbsp fresh lemon juice (depending on how much zing you want)
1 bunch green onions chopped finely
1 cup of pea shoots or fresh baby green leaves
Sea salt and freshly ground black pepper to taste

Blend lemon juice, olive oil and garlic in a blender until creamy and set aside.  Prick each potato a few times and bake whole at 375F for 25-30 minutes until just slightly softened.  Remove, cut into wedges, and place wedges single layer on a baking sheet. Return to the oven and bake for an additional 20-25 minutes until lightly browned.  Remove and place on a platter and toss with onions, salt and pepper to taste, and enough dressing to coat lightly. To serve sprinkle with shoots and crumbled cheese and serve room temperature.

 

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