Roasted Sweet Potato Salad
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Item No.
141140
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
311231
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 3 large sweet potatoes
- ½ of a large red onion, sliced thin
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup French Dressing
- 2 Tablespoons Organic Red Wine Vinegar
- ½ cup fresh parsley, chopped
Directions
- Preheat oven to 425°F.
- Peel and cut sweet potatoes into 1” cubes. Toss sweet potatoes and red onion with olive oil, salt, and pepper, and place on a parchment lined baking sheet. Use 2 baking sheets if necessary to avoid overcrowding.
- Bake sweet potatoes for 35-40 minutes, tossing every 15 minutes to allow all sides to brown evenly. Remove and allow to cool.
- In a large bowl, whisk together the French Dressing and red wine vinegar. When potatoes have cooled, toss in the dressing to coat. Top with fresh parsley and serve at room temperature.
