Winter Salad: Roasted Sweet Potato Salad with Citrus Vinaigrette - Frog Song Organics | Organic Farm

Courtesy of Southern Living (adapted)

Arugula in your CSA share this week replaces the mache salad.

1 pound medium-size sweet potatoes, peeled and cut into wedges

1 medium-size sweet onion, cut into wedges

1 tablespoon olive oil

1 garlic clove

3/4 teaspoon salt

1/2 teaspoon freshly cracked pepper

4-5 oz package fresh arugula, thoroughly washed & spun dry

Preparation

1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.

2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.

3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette

Citrus Vinaigrette Recipe

1 (1/2-inch) piece fresh ginger, peeled

2 tablespoons red wine vinegar

1 tablespoon chopped sweet onion

1 tablespoon honey

1 teaspoon orange zest

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/4 cup olive oil

Preparation

1. Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids.

http://www.southernliving.com/food/how-to/cast-iron-skillet-recipes-cooking/cast-iron-skillet-recipes-roasted-sweet-potato-salad-with-citrus-vinaigrette