Roasted Sweet Potato And Green Onion Salad Food

ROASTED SWEET POTATO AND ONION SALAD

Steps:

• In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

CARAMELIZED ONION SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

SWEET POTATO-GREEN ONION SALAD

Steps:

• Preheat grill. Brush potatoes and green onions with 1/4 cup of the olive oil. Grill the potatoes until tender, 4 minutes on each side. Cut the potatoes into 1-inch cubes and finely chop the green onions. (Do not grill the green onions.)
• In a large bowl, whisk together the remaining 1/2 cup olive oil, mustard, vinegars, and honey and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with salt and pepper.

GRILLED SWEET POTATO AND GREEN ONION SALAD

Steps:

• Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!
• Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.
• Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

GRILLED POTATO AND GREEN ONION SALAD

Steps:

• Prepare a grill to medium-high heat.
• If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
• Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
• Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
• Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
• Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
• To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

ROASTED SWEET POTATO, FENNEL, AND ONION SALAD

Steps:

• Preheat oven to 400°.
• Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
• Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
• Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
• Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.

SWEET POTATO, SPRING ONION & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
• Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.

ROASTED SWEET POTATO SALAD WITH PECANS & GREEN ONIONS

Steps:

• Preheat oven to 400 degrees.
• Peel the sweet potatoes and cut them into 1-inch chunks.
• Put them in a large baking pan, drizzle with 1 ½ T oil, sprinkle with ½ tsp salt, and mix to coat.
• Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25-30 minutes.
• Meanwhile, in a dry frying pan, toast the pecans over med-low heat, stirring until fragrant and starting to brown, about 5 minutes.
• Pour onto a plate to cool.
• In a large bowl, mix the lime juice, maple syrup, and remaining ½ T oil.
• Add the hot roasted potatoes to the lime juice mixture, along with the pecans, green onions, and torn kale.
• Mix well and season with pepper and additional salt.
• Serve at once, or let cool to room temperature and mix again before serving.