Roasted Sweet Potato Salad with Sesame-Ginger Vinaigrette Recipe

Try this roasted sweet potato salad recipe with sesame-ginger vinaigrette to experience this popular root vegetable in a sweet and savory new way.

Recipes from the Root Cellar

Yield: Serves 6

In Recipes from the Root Cellar (Storey Publishing, 2010) Andrea Chesman guides you through delicious winter vegetable recipesSweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Healthful, colorful, delicious — you couldn’t ask for a better salad.

You can purchase this book from the MOTHER EARTH NEWS store: Recipes from the Root Cellar.

Roasted Sweet-Potato Salad with Sesame-Ginger Vinaigrette



• 3 sweet potatoes (about 3 pounds), peeled and diced
• 2 shallots, diced
• 3 tablespoons sunflower or canola oil
• Salt and freshly ground black pepper
• 1 cup dried cranberries
• 1 cup flaked or sliced almonds
• Sesame-Ginger Vinaigrette

Sesame-Ginger Vinaigrette

• 1 (2-inch) piece fresh ginger, peeled and sliced
• 1 shallot, quartered
• 1 garlic clove
• 3 tablespoons sunflower or canola oil
• 3 tablespoons lemon juice
• 1 tablespoon Asian sesame oil
• 1 tablespoon sugar
• Salt and freshly ground black pepper



1. Preheat the oven to 500 degrees F, with the rack in the lower third of the oven. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.

2. Mound the sweet potatoes and shallots on the prepared pan. Drizzle with the oil and season with salt and pepper. Toss to coat.

3. Arrange in a single layer on the pan. Do not crowd the potatoes or the final texture will be soft and mushy.

4. Roast in the lower third of the oven for 20 to 25 minutes, stirring or shaking the pan once for even cooking, until the potatoes are tender.

5. Combine the ginger, shallot, and garlic in a blender and finely chop.

6. Add the sunflower oil, lemon juice, sesame oil, and sugar, and process until blended. Season with salt and pepper.

7. Combine the roasted vegetables, cranberries, and almonds in a large salad bowl. Toss to mix. Pour in the dressing and toss until fully coated. Taste and adjust the seasoning.

8. Serve warm or at room temperature.

More from Recipes From the Root Cellar:

 Sunday Supper Baked Beans Recipe

Excerpted from Recipes from the Root Cellar by Andrea Chesman. Used with permission of Storey Publishing. Buy this book from our store: Recipes from the Root Cellar.