Roasted Sweet Potato Salad with Ginger, Feta & Shallots
The sweetness of Sweet Potatoes really needs acid & earthy bitterness to balance it; even as a young kid I just couldn’t understand that Thanksgiving dish with the Marshmallows. This recipe adds the heat of fresh Ginger Root, acid of Lemon Juice, almost garlic of Shallot to the sweetness of the Honey to make a vinaigrette that explodes with flavor. This is a recipe I go back to again & again – I hope you do, too!
4-6 large Sweet Potatoes
4-6 Tablespoons Olive Oil
1 Finger Fresh Ginger Root
2-3 Tablespoons Honey
3-4 Tablespoons Lemon Juice
2 Cups Arugula (or about 4oz)
4 Oz Feta Cheese
2-3 Oz Goat’s Cheese (optional)
Preheat oven to 430.
Peel & Chop Sweet Potatoes. I cut into 2/3″ rounds & then divide the circles into 6ths. This makes wedge-shapes.
Place Sweet Potato wedges in a large mixing bowl & toss with a Tablespoon or 2 of Olive Oil, Kosher Salt & Pepper.
Pour onto Baking Sheet & bake for 20 minutes. Flip over & bake 10 minutes more.
Peel Ginger & dice. Dice Shallot. Add both to a jar with a lid or put in a mixing bowl.
Add remaining Olive Oil, Honey, Lemon Juice, to Shallot & Ginger & some Kosher Salt. If in a jar cover & give the vinaigrette a good shake to emulsify. If in a mixing bowl use a whisk. I use the fresh juice from a lemon – taste the vinaigrette after blending to see if it needs more. Add more lemon juice to taste. Add more Kosher Salt to taste, too.
When Sweet Potatoes are golden, remove from oven & let cool.
Just before serving combine roasted Sweet Potatoes, Arugula & Vinaigrette. Crumble Feta over top. Add crumbled Chevré as well, if desired.
Ta Dah! You’re Done!
Categories:Food on the FloorEma