Roasted Sweet Potato Salad

Salads might as well be a food group for us. Creative salads almost have a starring role on our dinner plates and it's my own Top Chef challenge every night to see how many ways we can mix it up. I received a GIGANTIC care package from my sweet Mom yesterday and among all of the love and treats, she sent along copies of some of my favorite recipes from the past, along with some newer ones and some that I haven't even tried yet. In the middle of the stack, I came across this recipe she made last Spring. Sweet potatoes and salad were already on last night's menu so when I saw this delightful collaboration of the two, I knew I wanted it on our plates. My favorite part of this dish is the dressing! I will now be making this Citrus Vinaigrette my go-to when I want to add a citrus splash to my salad. And since it comes from the Godmother of all magazines, Southern Living, you know it has to be tasty.

Roasted Sweet Potato Salad

with Citrus Vinaigrette

Southern Living, January 2010

1 lb. medium-size sweet potatoes, peeled and cut into wedges

1 medium sweet onion, cut into wedges

1 tbsp. olive oil

1 garlic clove

3/4 tsp. salt

1/2 tsp. fresh cracked pepper

1 head Boston bib lettuce (you could also use arugula, baby greens or a mixture of all 3)

Citrus Vinaigrette

Preheat oven to 400 degrees. Toss together sweet potato wedges and next five ingredients in a large bowl. Place sweet potatoes on baking sheet and bake for 25 minutes. Stir once and bake another 15 minutes, until potatoes are well roasted and caramelized. Spoon roasted potatoes and onions over greens and drizzle with citrus vinaigrette.

Citrus Vinaigrette

(makes about 1/2 cup)

1 (1/2) inch piece fresh ginger, peeled

2 Tbsp. red wine vinegar

1 Tbsp. chopped sweet onion (I used 2 shallots)

1 Tbsp. honey

1 tsp. orange zest

1/4 tsp. dry mustard

1/4 tsp. salt

1/4 cup olive oil

Pulse first seven ingredients in a blender or food processor. While blending, add olive oil in a slow stream and process until smooth.