Vegetarian Roasted Sweet Potato Salad w/ Warm Citrus Dressing

This was really simple to make and had it w/ some homemade Mac-n-Cheese. Rather yummy!
The recipe originally calls for Bacon in the Salad & dressing, but I substituted it with dried cranberries.

Roasted Sweet Potato Salad

1 1/2 pounds sweet potatoes

2 large onions

2 garlic cloves, crushed object

2 tablespoons olive oil object

1/2 teaspoon salt object

1/2 teaspoon pepper

1 (6-oz.) bag baby spinach object

Warm Citrus Dressing (see below)
Garnish: ¼ C Dried Cranberries


1. Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.

2. Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan. Sprinkle evenly with salt and pepper.

3. Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Citrus Dressing. Garnish, if desired.

Makes 6 to 8 servings

Warm Citrus Dressing
Prep: 10 min., Cook: 10 min.
This recipe goes with Roasted Sweet Potato Salad


1/3 cup red wine vinegar

3 tablespoons orange juice

2 tablespoons honey

1/4 teaspoon salt object

1/8 teaspoon pepper


1. Stir vinegar and next 4 ingredients into hot drippings in skillet; cook over medium heat, stirring until thoroughly heated.

Complements of