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Roasted Sweet Potato Salad with Hibiscus-Lime Dressing

Author Vianney Rodriguez

Ingredients

  • For vinaigrette:
  • 1 cup agua de jamaica
  • ½ cup olive oil
  • 4 tablespoons fresh lime juice
  • 2 tablespoon red wine vinegar
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • For Salad:
  • 4 sweet potatoes peeled and cut cubes
  • 1/4 cup olive oil
  • 4 teaspoons ground cumin
  • 1 teaspoon salt
  • 6 cups mixed greens
  • 2 cups queso fresco crumbled
  • 1 cup roasted pepitas
  • 1 teaspoon black pepper

Instructions

  1. For vinaigrette: Combine ingredients in a small jar; shake to blend. Adjust seasoning to taste, serve with salad.
  2. For Salad: Pre-heat oven to 425 degrees. Place sweet potatoes in a single layer on a baking sheet and drizzle with oil, turn to coat and season with cumin, salt and pepper. Roast for 25 to 30 minutes in oven or until tender. Allow to cool. (sweet potatoes can be made a day in advance). To assemble place mixed greens on serving platter, add roasted sweet potatoes, crumbled queso fresco and pepitas. Dress with vinaigrette and serve.