Sweet Potato Salad With Rosemary Honey Vinaigrette Recipes

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SWEET POTATO VINAIGRETTE



Sweet Potato Vinaigrette image

Provided by Food Network Kitchen

Number Of Ingredients 7

2 tablespoons white wine vinegar
1 teaspoon honey
1 tablespoon dijon mustard
1/3 cup olive oil
Salt and pepper
2 roasted sweet potatoes, peeled and 1/2 slices
2 sliced scallions

Steps:

  • In a large bowl, whisk together vinegar, honey and mustard. Whisk in olive oil in a stream and season to taste. Gently toss sweet potato slices and scallions with vinaigrette.

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

SWEET POTATO SALAD WITH ROSEMARY-HONEY VINAIGRETTE



Sweet Potato Salad With Rosemary-Honey Vinaigrette image

Make and share this Sweet Potato Salad With Rosemary-Honey Vinaigrette recipe from Food.com.

Provided by Kathy in Fla

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 cups sweet potatoes, peeled, cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
  • Toss together sweet potato and 1 tablespoon oil in pan.
  • Bake at 450° for 35 minutes or until tender.
  • Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.

Nutrition Facts : Calories 171.2, Fat 4.6, SaturatedFat 0.7, Sodium 249.7, Carbohydrate 32.3, Fiber 3.2, Sugar 15.8, Protein 1.7

SWEET POTATO AND POBLANO SALAD WITH HONEY AND ROSEMARY



Sweet Potato and Poblano Salad with Honey and Rosemary image

Provided by Fred Thompson

Categories     Salad     Side     Fourth of July     High Fiber     Low Sodium     Backyard BBQ     Dinner     Lunch     Rosemary     Sweet Potato/Yam     Family Reunion     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Honey     Potluck     Boil     Bon Appétit     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced shallot (about 1 small)
2 teaspoons Dijon mustard
Dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
Canola oil or vegetable oil (for brushing)
2 fresh poblano chiles (about 8 ounces total),* seeded, diced
1/4 cup green onions, thinly sliced diagonally (about 2)
1/4 cup chopped fresh Italian parsley

Steps:

  • Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  • Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
  • Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

WARM ROSEMARY-SWEET POTATO SALAD



Warm Rosemary-Sweet Potato Salad image

Rosemary adds a wonderful flavor to this sweet potato salad that's baked to perfection - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

2 lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
1 large onion, thinly sliced, slices cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh orange juice
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
  • Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
  • In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

Nutrition Facts : Calories 136, Carbohydrate 22 g, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 231 mg

ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE



Roasted Sweet Potato Salad with Honey-Maple Vinaigrette image

This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
5 tablespoons canola oil, divided
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 medium apple, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/2 cup crumbled blue cheese

Steps:

  • Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly., In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 192mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 5g protein.

ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE



Roasted Sweet Potato Salad With Honey-Maple Vinaigrette image

Make and share this Roasted Sweet Potato Salad With Honey-Maple Vinaigrette recipe from Food.com.

Provided by chris.young

Categories     Low Protein

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
5 tablespoons canola oil, divided
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 (6 ounce) package fresh Baby Spinach
1 medium apple, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted

Steps:

  • • Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
  • • Transfer to a large bowl; cool slightly.
  • • In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
  • • Add spinach, apple, cranberries and pecans to sweet potatoes.
  • • Drizzle with vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 363.5, Fat 18.5, SaturatedFat 1.5, Sodium 160.9, Carbohydrate 48.5, Fiber 7.2, Sugar 20.1, Protein 4.2

SPIRALIZED ROSEMARY ROASTED SWEET POTATO SALAD



Spiralized Rosemary Roasted Sweet Potato Salad image

Rosemary imparts a fabulous taste to this chilled salad! Cheddar cheese adds a creamy taste to the lemon vinaigrette.

Provided by Arizona Desert Flower

Categories     Beet Salad

Time 50m

Yield 3

Number Of Ingredients 11

nonstick cooking spray
1 sweet potato, peeled and halved
3 ½ tablespoons olive oil, divided
1 teaspoon dried rosemary
½ teaspoon sea salt
4 teaspoons lemon juice
4 teaspoons honey
salt and ground black pepper to taste
1 (16 ounce) bag spring salad mix
3 ounces shredded Cheddar cheese
3 tablespoons sunflower seeds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
  • Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
  • Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
  • Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
  • Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
  • Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 34.7 g, Cholesterol 29.8 mg, Fat 30.3 g, Fiber 7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 612.8 mg, Sugar 13.7 g

SWEET POTATO POTATO SALAD



Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
  • Combine the potatoes, eggs, celery and onion.
  • Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE



Sweet-Potato Salad with Mustard Viniagrette image

Categories     Salad     Mustard     Side     Steam     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Sweet Potato/Yam     Fall     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pound sweet potatoes (2 large)
1 tablespoon Dijon mustard
4 teaspoons white-wine vinegar
1/4 teaspoon salt
1/4 cup olive oil
4 scallions, thinly sliced

Steps:

  • Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
  • While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.

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