Winter is definitely around the corner, or almost already here if you look at the temperatures outside, and this, inevitably takes me back 2 years ago, when I first started writing on this blog.
Boy, what a journey! Laughter, frustration, fingerlicious food, failed recipes, and incredible passion I put in each recipe which I wrote or picture that I took. I am now very grateful I learned so much about ingredients, tastes, photography, and last but not least, that my husband is the happiest man on earth with all the good food and recipe tasting he gets to try 🙂
And can you imagine a different way to celebrate this than a delicious sweet potatoes salad that will please all your taste buds? Well, that’s what I thought too 🙂
In Romania, sweet potatoes are not the most popular root vegetable you’ll see, but with all the clean eating movement, they are slowly becoming present in our diets.
And between me and you, it is funny to follow this “battle” between white potatoes and sweet potatoes, each shouting, “pick me, I’m the healthiest one”, when in fact, the only thing that will make a real difference in your diet is the way you choose to cook them:Â backed vs. over processed.
And of course you can also “fry” sweet potatoes in the oven too, which are actually much tastier than submerging them in a bath of hot oil, but this will be another topic to cover in the following recipes. Stay tuned!
Sweet potatoes need about 30 mins in the oven to get a nice crust on top and tenderness in the middle, so don’t rush them, and if necessary, bake them in small batches if they don’t loosely fit in one baking tray, as otherwise you will get steamed potatoes in stead of roasted. You can bake them ahead of time, and after this step is completed, the salad comes together in a few minutes.
I chose a creamy, sweet and citrusy dressing for this salad, made of olive oil, mustard, honey, lemon and clementine juice, which complements to perfection the sweetness of the potatoes. Don’t you worry, this won’t make your salad overly sweet.
Serve this beautiful winter salad as a side dish to your roasted chicken, salmon, or impress your guests over a dinner party.
Roasted Sweet Potato Salad With Honey Mustard Dressing
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Loading...Fingerlicious winter salad
Ingredients
- 2 big sweet potatoes
- 100 gr salad mix
- 1 small shallot
- 3 radishes
- 1 yellow carrot
- 50 gr feta cheese
- 1 tsp mustard
- 4 tbsp olive oil
- 1 tsp honey
- 2 tsp lemon juice
- 2 tsp clementine juice
- salt and pepper freshly grated
Instructions
Preheat the oven to 220°C. Peel the sweet potatoes and cut them in bite size chunks. Drizzle 1 tbsp of olive oil, sprinkle salt and pepper and put them in the oven for 30-35 minutes, until they for a nice crust and the edges are charred.
In the meantime prepare the dressing. Mix together the remaining olive oil, mustard, honey and the citrus juice, shake well and leave it aside.
Add the cool sweet potatoes in the salad bowl together with the finely chopped shallot, radish, carrot and salad leaves.
Add the dressing and sprinkle some feta crumbs.
Serve and enjoy immediately.
Love,
Cori
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Salata de cartofi dulci cu dressing de mustar si miere
Perioada asta din an mi-aminteste cu drag de momentul cand am inceput sa scriu pentru prima data retete pe blog. Era acum 2 ani la inceput de noiembrie. De-atunci a fost o calatorie extraordinara, cu rasete, frustrare, muncare delicioasa, retete esuate si o incredibila pasiune pentru gatit. Sunt atat de recunoscatoare ca am putut invata enorm despre ingrediente, gusturi, fotografie, dar si pentru ca sotul meu este acum cel mai fericit barbat din lume pentru ca are ocazia sa-mi testeze retetele si sa se bucure de mancare delicioasa 🙂
Si nu-mi pot imagina alt mod de a sarbatori acesti 2 ani decat cu o alta reteta pe care o impartasesc cu tine.
In Romania cartofii dulci nu sunt inca un ingredient prea popular, insa castiga teren o data cu miscarea mancatului sanatos, iar intre noi fie vorba, este chiar amuzant de urmarit “batalia” dintre cartofii albi si cei dulci. Parca fiecare striga: “mananca-ma pe mine, eu sunt cel mai sanatos”, cand de fapt totul tine de modul in care pregatesti cartofii, fie ei albi sau dulci.
Si desigur ca poti “praji” cartofi dulci in cuptor, ba chiar or sa-ti iasa mai gustosi decat daca ii scufunzi intr-o baie de ulei fierbinte, dar asta e deja subiect de alta reteta pe care o sa ti-o povestesc data viitoare. Stay tuned!
Cartofii dulci au nevoie de aproximativ 30 de minute in cuptor pentru a capata o crusta delicioasa si un miez fraged, nu ii grabi, iar daca e necesar coace-i pe rand, daca nu au loc in tava. Ingramadeste toate bucatile de cartofi unele peste altele in tava si tot ce vei obtine este un terci de cartofi dulci facuti la abur.
Cat despre dressing am optat pentru unul cremos facut din mustar cu boabe mari, ulei de masline, miere, suc de lamaie si clementine, care se va complementa la perfectie cu dulceata cartofilor.
2 cartofi dulci mari
100 gr mix salata
1 ceapa esalota mica
3 ridichi
1 morcov galben
50 gr branza feta
1 lingurita mustar
4 linguri ulei de masline
1 lingurita miere de albine
2 lingurite suc de lamaie
2 lingurite suc clementine
sare si piper proaspat macinate
Preincalzeste cuptorul la 220°C. Curata cartofii dulci si taie-i in bucatati mici. Stropeste cu 1 lingura de ulei de masline, sare, piper si transfera-i in cuptor pentru 30-35 minute, pana ce formeaza crusta. Intre timp pregateste dressing-ul. Amesteca uleiul de masline ce ti-a ramas, mustarul, mierea de albine si sucul de citrice. Agita bine si lasa deoparte.
Scoate cartofii din cuptor si lasa-i sa se raceasca. Adauga-i acum in bolul de salata impreuna cu ceapa tocata marunt, ridichia, morocovul si frunzele de salata. Adauga dressing-ul si presara branza feta faramitata.
Serveste salata de cartofi dulci cu pui sau somon copt, sau impresioneaza-ti prietenii la cina 🙂
Love,
Cori
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