Sweet-Potato and Ginger Salad

Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.

In a large bowl, whisk together orange juice, oil, ginger, and mustard.

Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.