Roasted Sweet Potato and Swiss Chard Salad
With so many great winter vegetables up for grab, it’s easy to keep salads interesting. This one features cubes of roasted sweet potatoes and shredded swiss chard, which is not only colorful, but complementary. Stud the salad with crunchy almonds and sweet dates, and you have a very hearty and satisfying side dish or vegetarian meal.
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Roasted Sweet Potato and Swiss Chard Salad – Serves 4 to 6
Ingredients
Salad
1 large sweet potato, peeled and cut into ½″ pieces
2 large bunches rainbow swiss chard, stems removed & thinly sliced
⅓ cup sliced almonds, toasted
⅓ cup whole pitted dates, roughly chopped
Dressing
¼ cup champagne vinegar
2 tablespoons orange juice or pineapple juice
½ cup grapeseed oil, plus more for cooking the sweet potatoes
2 teaspoons Dijon mustard
¼ teaspoon fine sea salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
Instructions
Preheat the oven to 400 degrees.
In a medium bowl, toss the sweet potato chunks with a little olive oil, and season with salt and pepper. Spread the cubes onto a baking sheet, and roast for 30 minutes. Toss halfway through. Remove from the oven, and cool slightly.
While the potatoes cook, pour the champagne vinegar, Mandarin orange juice, grapeseed oil, Dijon mustard, salt and pepper into a medium bowl. Whisk well to combine.
In a large serving bowl, lightly mix the cooked sweet potatoes and swiss chard. Sprinkle the almonds and dates on top, then dress with about half of the vinaigrette. Serve the remaining vinaigrette on the side.
Chrystal Baker is a freelance culinary assistant, blogger, and food and events contributor for CBS Los Angeles and Basil Magazine. She is the creator of the recipe blog, The Duo Dishes, as well as her personal site, Any and Everywhere.
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