My wonderful sister-in-law, Maria, asked about the Roasted Butternut & Sweet Potato Salad I made for Easter.
So here's the recipe:
Roasted Sweet Potato & Butternut Squash Salad
Delicious Blend of winter veggies, nuts & dried fruit
YIELD 8 to 10 servings
2 lbs sweet potatoes, peeled and cut into 1/2 " cubes
2 lbs butternut squash, peeled and cut into 1/2 " cubes
2 T olive oil
2 bunches green onions, sliced
1 c snipped fresh parsley
1 cup pecan halves, toasted
1/4 c golden raisins
1/4 c dried cranberries (I used cherries)
1/4 c olive oil
3 T orange juice
2 T maple syrup
2 T balsamic vinegar
1 t ground ginger
1/2 t salt
1/4 t ground cinnamon
1/8 t ground nutmet
Preheat oven to 400 degrees. Spread sweet potatoes and buternut squash in a single layer in two 15 x 10 x 1" baking pans. Drizzle with the 2 T olive oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender. Let cool.
In large serving bowl combine sweet potatoes, butternut squash, green onions, parsley, pecans, raisins and cranberries. Cover and chill for at least 4 hrs or up to 24 hrs.
For dressing, in a screw-top jar combine the 1/4 c olive oil, the oj, maple syrup, blasamic vinegar, ginger, salt, cinnamon, and nutmet. Cover and shake well. Pour dressing over salad and toss to coat. Cover and chill for at least 2 hours before serving. Let stand at room temp for 30 min before serving.
One word: Delicious!