Roasted Sweet Potato Salad with Blue Cheese

Roasted Sweet Potato Salad with Blue Cheese

prep time

minutes
cook time

minute
servings
4

Ingredients


















Cooking Instructions

1

Heat oven to 425°F. On baking sheet, toss sweet potatoes with 1 tablespoon olive oil, salt and pepper. Roast 25 to 30 minutes until fork tender and light golden brown.


2

In saucepan over low heat, cook onions in 1 tablespoon olive oil. Stir occasionally. Cook until onions are golden and caramelized. Remove from heat, and set aside.


3

In small bowl, combine 1/4 cup olive oil, maple syrup, Dijon mustard, lemon juice and garlic. Whisk until smooth, and season with salt and pepper.


4

In large bowl, toss sweet potatoes, caramelized onions, pecans, blue cheese, spinach, bacon and vinaigrette until well mixed. Garnish with fresh parsley, if desired. Serve warm.


Ingredients


















Cooking Instructions

1

Heat oven to 425°F. On baking sheet, toss sweet potatoes with 1 tablespoon olive oil, salt and pepper. Roast 25 to 30 minutes until fork tender and light golden brown.


2

In saucepan over low heat, cook onions in 1 tablespoon olive oil. Stir occasionally. Cook until onions are golden and caramelized. Remove from heat, and set aside.


3

In small bowl, combine 1/4 cup olive oil, maple syrup, Dijon mustard, lemon juice and garlic. Whisk until smooth, and season with salt and pepper.


4

In large bowl, toss sweet potatoes, caramelized onions, pecans, blue cheese, spinach, bacon and vinaigrette until well mixed. Garnish with fresh parsley, if desired. Serve warm.


Tagged in: Blue Salad

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