"This sweet potato salad recipe is both hearty and refreshing at the same time. As someone who loves hosting, I constantly search for ways to incorporate more salads into my menus, especially during the chillier months of the year. And this sweet potato salad recipe checks all the boxes! It's vibrant, flavorful, and enjoyable to eat, loaded with nutrition, and full of interesting texture and flavors."
"Red Wine Dressing 1/4 cup extra-virgin olive oil (Filippo Berio) 2 tablespoons red wine vinegar (Filippo Berio) 2 tablespoons chopped fresh parsley 1 teaspoon honey 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper Roasted Sweet Potato Salad 3 tablespoons extra-virgin olive oil (Filippo Berio) 1 tablespoon red wine vinegar (Filippo Berio) 1 teaspoon dried oregano 1/2 teaspoon dried mint 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds sweet potatoes, sliced into 1/2-inch rounds 1 cup shredded romaine lettuce"
This recipe makes eight servings and takes about 45 minutes total, with 15 minutes prep and 30 minutes cook time. Heat oven to 400 degrees and roast 1/2-inch rounds of sweet potato coated in olive oil, red wine vinegar, dried oregano, dried mint, garlic, salt, and pepper. Whisk together a red wine dressing of extra-virgin olive oil, red wine vinegar, chopped fresh parsley, honey, minced garlic, salt, and pepper. Combine roasted sweet potatoes with shredded romaine, chopped tomato, and sliced Kalamata olives, then toss with dressing. The result delivers vibrant Mediterranean flavors, contrasting textures, and works as a side, main, potluck, or holiday dish.
Read at Alternative Medicine Magazine
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