Today is recipe swap day! For the latest blogger’s choice swap, I had Jaida’s blog, Sweet Beginnings. I knew I wanted to make a meatless meal since today’s another Lenten Friday and Jaida had lots of great options to pick from.
I settled on this salad because I knew it’d be perfect as a dinner and also as an easy-to-pack lunch for work. Gosh, was this good. I’ve never been so happy that my husband doesn’t really like sweet potatoes – more for me!
Roasted Sweet Potato Salad with Citrus-Curry Dressing
(as seen on Sweet Beginnings, originally from Pampered Chef – Spin on Salads)
Serves 4 as a main dish
3 large sweet potatoes, peeled
1 T. olive oil
Salt and pepper, to taste
1/4 c. mayo
1/4 c. fresh orange juice
1 T. Dijon mustard
1 t. curry powder
1 t. orange zest
1 medium Red Delicious apple, cored and diced
1/2 c. diced celery
1/4 c. thinly sliced green onions, with tops
1 package fresh baby greens
Preheat the oven to 450F degrees. Line a large backing sheet with foil.
Cut the sweet potatoes into large cubes and toss with olive oil to coat. Spread them in a single layer on the baking dish and roast for 22 minutes, turning halfway through. After roasting, set aside to cool.
In a small bowl, whisk together the mayo, orange juice, mustard, curry powder and orange zest to make dressing. Set aside.
Combine cool sweet potatoes, apple, celery, green onions with 1/3 c. of the dressing and toss to coat.
Serve over baby greens.
You can check out what the other blogger chose to make below. Thanks to Sarah at A Taste of Home Cooking for hosting!