This satisfying salad pairs well with greens. Add a bit of feta if you want to make it more substantial.
4 sweet potatoes, peeled and cut into 1” dice (about 6 cups)
1-2 T olive oil
A few sprigs of fresh thyme or oregano
Sea salt & pepper
½ onion, very thinly sliced
Handful of fresh herbs (oregano, thyme, chives, cilantro, parsley)
2-4 T toasted pine nuts
Heat oven to 400
Toss sweet potato and onion with oil and herbs, season with salt & pepper spread in a single layer on a glass baking sheet or sided cookie sheet lined with parchment paper. Roast for 20-25 minutes (until done).
Toss with dressing, then chopped herbs. Sprinkle with pine nuts.
3 T cider vinegar
1 t orange zest
2 T orange juice
2 ½ t Dijon mustard
2 T maple syrup
2/3 cup oil
Salt & pepper to taste
Combine dressing ingredients in a mason jar and shake well.