Roasted Sweet Potato, Apple & Onion Salad

The secret, rich-tasting ingredient in the dressing for this salad is pumpkin seed oil from Austria. However, since it can be hard to come by (it’s available in some gourmet food stores), you could use dark sesame oil instead. For a main dish salad, add sliced roast chicken breast or pork tenderloin.

4 teaspoons olive oil
5 cloves garlic, unpeeled
1/2 teaspoon rosemary, minced
2-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
3 tablespoons maple syrup
3 tablespoons bourbon or dark rum
1/4 cup cider vinegar
2 tablespoons pumpkin seed oil
2 teaspoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper
2 large apples, cut into 1/2-inch chunks
1 large red onion, finely chopped

1 Preheat the oven to 425°F.
2 In a large baking pan, combine the olive oil, garlic, and rosemary. Add the sweet potatoes and toss to coat. Bake, turning the potatoes as they color, for 35 minutes until tender and lightly browned. Remove the garlic from the pan, peel, and mash.
3 Meanwhile, in a large skillet, heat the maple syrup over medium heat. Remove the skillet from the heat and add the bourbon. Return to medium heat and cook for 1 minute. Transfer to a large bowl and whisk in the vinegar, pumpkin seed oil, mustard, salt, pepper, and mashed garlic.
4 Add the apples, onion, and sweet potatoes, and toss to combine. Serve warm, at room temperature, or chilled. Makes 8 servings

Makes Makes 8 servings servings.
Per serving: 180 calories, 2.6g total fat (0.4g saturated), 0mg cholesterol, 4g dietary fiber, 36g carbohydrate, 2g protein, 228mg sodium.