Roasted Sweet Potato, Fennel, and Onion Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Cooking Light. Ingredients:
3 cups cubed peeled sweet potatoes (about 1 1/2 pounds) |
2 tablespoons butter, melted |
1/2 teaspoon ground cumin |
2 large red onions, peeled and quartered (about 1 1/2 pounds) |
2 garlic cloves, crushed |
1 fennel bulb, thinly sliced (about 8 ounces) |
cooking spray |
4 cups cubed peasant bread, toasted (about 5 ounces) |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh orange juice |
1 tablespoon fresh lime juice |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 400°.
2. Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
3. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
4. Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
5. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.
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