Roasted Sweet Potato Salad with Ras el Hanout Vinaigrette
Table of Contents
Roasted sweet potatoes meet sweet and spicy ras el hanout by way of a tangy vinaigrette. Serve at your next gathering, or meal prep for delicious sides all week long.
Roasted sweet potatoes meet sweet and spicy ras el hanout by way of a tangy vinaigrette. Serve at your next gathering, or meal prep for delicious sides all week long.
Peel the sweet potato and cut into 1-inch cubes. Add to a mixing bowl and toss with a drizzle of olive oil and ¼ tsp each India spice and kosher salt.
Spread sweet potato in an even layer on a parchment-lined baking sheet. Transfer to the oven and roast until tender and beginning to brown, tossing once halfway through, about 30 minutes. Set aside to cool.
Make your dressing by whisking together ¼ cup olive oil, vinegar, honey, 1 ½ tsp Ras el Hanout and ½ tsp kosher salt.
In a large salad bowl, combine the greens, oasted sweet potato, pepitas, pomegranate seeds and feta cheese.
Pour over your Ras el Hanout vinaigrette and toss to combine. Season to taste with salt and serve immediately.
