Greek-Style Roasted Sweet Potato Salad
Ingredients
Red Wine Dressing:
- 1/4 cup Filippo Berio Extra-Virgin Olive Oil
- 2 tablespoons Filippo Berio Red Wine Vinegar
- 2 tablespoons chopped fresh parsley
- 1 teaspoon honey
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Sweet Potato Salad:
- 3 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 1 tablespoon Filippo Berio Red Wine Vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds sweet potatoes sliced into 1/2-inch rounds
- 1 cup shredded romaine lettuce
- 1 tomato chopped
- 1/3 cup sliced pitted Kalamata olives
Instructions
- Heat oven to 400 F.
- To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
- To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
- Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.
Notes
For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.