Roasted Sweet Potato Salad with Sticky Pineapple Dressing

By MiNDFOOD

Roasted Sweet Potato Salad with Sticky Pineapple Dressing
Excerpt

 

Serves 4-6

 

Ingredients:

  • 1kg small sweet potato, halved
  • 2 tbsp extra virgin olive oil
  • 2 cups mixed bitter leaves (such as rocket, radicchio, mizuna)
  • 1 tsp Asian chilli sauce, to serve (optional)

For the pineapple dressing:

  • 2 tbsp vino cotto
  • 1 tbsp black vinegar
  • 1 tsp light soy sauce
  • 2 tbsp honey
  • ¼ cup lemon juice
  • 200g peeled ripe pineapple, finely chopped
  • 1 shallot, finely chopped

 

Method:

  1. Preheat oven to 220°C (200°C fan forced). Place the sweet potato on a large, lightly greased baking tray. Drizzle with oil, season with salt and pepper; roast for 25 minutes, turning occasionally, or until golden. Set aside.
  2. For dressing, place vino cotto, vinegar, soy, honey and lemon juice in a small saucepan over medium heat. Bring to a simmer and take off the heat.
  3. Add the pineapple, shallot and season with salt and set aside to cool.
  4. To serve, arrange the sweet potato and leaves on a large platter. Top with the dressing and the chilli.

 

Smart Tips

Make the dressing ahead and store in a jar refrigerated for up to 3 days. For a cheat’s version, use canned chopped pineapple, whisked into the dressing.

If you can’t find small sweet potato, use large ones cut into wedges.

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