It’s been rather warm here in Colorado. No snow in Boulder at all. Temps in the 60’s and 70’s. One good thing: my lettuce is still chugging along. Usually, we’d have had a hard freeze by now that freezes the leaves solid.
But, it’s still fall after all. That means that thoughts (and produce sales) are featuring veggies like sweet potatoes. Who doesn’t dream of sweet potatoes this time of year? And turkey! Sorry, I love Thanksgiving food.
This salad combines some classic fall flavors: sweet potatoes, cranberries, and orange. Compared to so many Thanksgiving sweet potato dishes, this is light and refreshing. Now, I’m not saying I won’t make rich and sweet sweet potatoes this year. But, in a year where summer is hanging on until past Election Day, this is spot on.
Roasted Sweet Potato Salad
2 pounds sweet potatoes or yams
1/2 cup olive oil, divided
salt and pepper
leaves from 3 6″ sprigs fresh thyme, chopped
leaves 3 6″ sprigs fresh rosemary, chopped
1 cup cranberries, rinsed and dried (see Note)
3/4 teaspoon sugar
2 Tablespoons sherry vinegar
1 orange, zest and juice
1 teaspoon honey
1 medium shallot, minced
1/4 cup chopped parsley
2 cups lettuce or arugula (or a mix), washed and dried
Preheat the oven to 400°F.
Peel the sweet potatoes and cut into large dice. Toss with 2 Tablespoons olive oil, generous sprinkle of salt, light sprinkle of black pepper, and chopped herbs. Put on a rimmed baking sheet. Bake for 30 minutes, until potatoes are browning at the edges and tender.
While the potatoes are roasting, place the cranberries in a small baking pan and drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper. Bake for 10 minutes. When you take them out of the oven, sprinkle with 3/4 teaspoon sugar. Set aside.
When the potatoes are cooked, remove from the oven and set aside to let them cool while you make the dressing.
Place the sherry vinegar, zest and juice of the orange, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into a blender jar. Blend for a few seconds to mix. With the blender running, slowly add the remaining 5 Tablespoons olive oil. Add the shallot and parsley and mix with a spoon. (If you blend it, the parsley will turn the dressing green. Which isn’t the end of the world but it’s prettier if it’s orange.)
To assemble, place the lettuce in the bottom of a large bowl. Pour on the sweet potatoes and distribute over lettuce. Do the same for the cranberries. When you are ready to eat, pour over the dressing and toss it all together.
Note: You can use fresh or frozen cranberries. If using frozen, thaw them before roasting.
Adapted from a recipe in Sweet Potatoes by April McGreger, The University of North Carolina Press, 2014.