Roasted Sweet Potato Salad With Pecans & Green Onions
"In ‘Williams-Sonoma: Salad of the Day’"
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 lbs sweet potatoes
- 2 tablespoons extra-virgin olive oil
- salt
- fresh ground black pepper
- 1⁄2 cup pecans
- 1⁄3 cup fresh lime juice
- 3 tablespoons maple syrup
- 1⁄2 cup minced green onion, including tender green parts
- 3 -4 kale leaves, stemmed and leaves torn
directions
- Preheat oven to 400 degrees.
- Peel the sweet potatoes and cut them into 1-inch chunks.
- Put them in a large baking pan, drizzle with 1 ½ T oil, sprinkle with ½ tsp salt, and mix to coat.
- Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25-30 minutes.
- Meanwhile, in a dry frying pan, toast the pecans over med-low heat, stirring until fragrant and starting to brown, about 5 minutes.
- Pour onto a plate to cool.
- In a large bowl, mix the lime juice, maple syrup, and remaining ½ T oil.
- Add the hot roasted potatoes to the lime juice mixture, along with the pecans, green onions, and torn kale.
- Mix well and season with pepper and additional salt.
- Serve at once, or let cool to room temperature and mix again before serving.
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