Roasted Sweet Potato Salad with Ras el Hanout Vinaigrette
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.
Category
Salad
Servings
2-4
Prep Time
10 minutes
Cook Time
40 minutes
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.
Rumi Spice
Ingredients
- 1 large (or 2 medium) sweet potato
- Extra-virgin olive oil
- 2 teaspoons Rumi Spice Ras el Hanout
- Kosher salt, to taste
- 2 Tbsp apple cider vinegar
- 2 tsp honey
- 4-6 cups mixed greens
- ¼ cup pepitas (pumpkin seeds), toasted
- ¼ cup pomegranate seeds
- ¼ cup crumbled feta cheese
Directions
- Preheat the oven to 400 degrees.
- 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.
