Roasted Sweet Potato Salad with Sesame-Ginger Vinaigrette Recipe

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Some varieties of sweet potato are better for roasting, others for mashing. Garnets are a good choice for roasting because they hold their shape well.
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In "Recipes from the Root Cellar" Andrea Chesman teaches that late-harvest vegetables are the treasures in every locavore's winter kitchen. Grab them from your well-tended root cellar or buy them at your local market; just be to use these 270 recipes to make cold-weather vegetables a delicious part of your winter diet.
Serves 6 SERVINGS

Ingredients

    Ingredients:

    • 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

    Directions

    • Instructions: 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.
    • Mound the sweet potatoes and shallots on the prepared pan. Drizzle with the oil and season with salt and pepper. Toss to coat.
    • Arrange in a single layer on the pan. Do not crowd the potatoes or the final texture will be soft and mushy.
    • 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.
    • Combine the ginger, shallot, and garlic in a blender and finely chop.
    • Add the sunflower oil, lemon juice, sesame oil, and sugar, and process until blended. Season with salt and pepper.
    • 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.
    • 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.
    PRINT RECIPE

    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