Sweet-Potato and Ginger Salad

50 Ratings
  • 5 11
  • 4 23
  • 3 11
  • 2 4
  • 1 1

Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.

Everyday Food, June 2005

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Recipe Summary test

prep:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

To make ahead, prepare the recipe through step 2, and then cool completely before storing in an airtight container in the refrigerator for up to one day. Just before serving, proceed with step 3.

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Reviews (1)

50 Ratings
  • 5 11
  • 4 23
  • 3 11
  • 2 4
  • 1 1
Martha Stewart Member
11/14/2007
I make this recipe a lot; it's a family favorite. It is best with fresh ginger and not dried, should you be thinking of a substitution.
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