Roasted Sweet Potato and Orange Salad
Sweet potatoes are a true super-food. In addition to being a great source of energy producing carbohydrate, they’re packed with vitamins and minerals. One cup of sweet potato contains 20 percent of your daily potassium needs, plus energy-boosting vitamin B6 and more than 700 percent of your daily vitamin A needs (mostly in the form of the antioxidant beta-carotene). This salad also combines iron-rich spinach with vitamin C from oranges, which helps increase iron absorption.
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons olive oil
- 3 garlic cloves, unpeeled and crushed
- 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
- 3 cups orange sections (about 6 oranges)
- 1/2 cup vertically sliced red onion
- 3 tablespoons pine nuts, toasted
- 1 (6-ounce) bag prewashed baby spinach
- 3 tablespoons fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon stone-ground mustard
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Preheat oven to 400°.
To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.
To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.
*PointsPlus value is provided for informational purposes only. This is not an official Weight Watchers endorsement, sponsorship or approval. Weight Watchers® and PointsPlus® registered trademarks.
Amount per serving
Fat 5.3 g
Saturated fat 3.2 g
Protein 2.9 g
Carbohydrates 27 g