Sweet Potato and Ginger Salad

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“From "Everyday Foods" No. 23 (June 2005).”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Prepare sweet potatoes: peel and cut into 3/4" chunks.
  3. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
  4. In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
  5. Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
  6. Serve warm, cold, or at room temperature.

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