Roasted sweet potato salad with ginger dressing

True Love
4 servings Prep: 5 mins, Cooking: 27 mins
Rate this recipe
A simple and gorgeous salad.

By Food24 November 03 2009
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Ingredients (10)

3.00 sweet potatoes — peeled and sliced lengthways
120.00 g cherry tomatoes
45.00 ml fresh chillies — 573
0.00 sea salt and freshly ground black pepper
125.00 ml pine nuts
150.00 g baby spinach — or lettuce leaves
avocado — halved, sliced
65.00 ml ginger — in syrup
30.00 ml vinegar — sherry wine
45.00 ml fresh chillies — 573
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Preheat oven to 200 C.
Place sweet potatoes and cherry tomatoes in a baking dish lined with baking paper, toss with a little olive oil and sprinkle with salt and black pepper.
Bake for 25 minutes, or until sweet potatoes are soft and golden.
Sprinkle pine nuts over and bake for a further two minutes or until pine nuts are golden.
Remove ginger from syrup and chop finely.
Whisk together ginger syrup, vinegar and oil and then add chopped ginger.
Arrange spinach or lettuce leaves on individual plates or a large serving platter.
Top with avocado, sweet potatoes, cherry tomatoes and pine nuts.
Pour over the dressing and serve.

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