Lunch: Roasted Sweet Potato and Onion Salad

Recipe By: Mory Thomas Served on a bed of salad greens, this potato salad is definitely not the one you think about when you remember summer picnics from your childhood.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Roasted Sweet Potato and Onion Salad

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 lb. medium sweet potatoes
1 tsp. finely chopped thyme
5 1/2 tbsp. extra-virgin olive oil
kosher salt to taste
1 tbsp. white wine vinegar
1 1/2 tsp. honey
1 1/2 tsp. molasses
6 small yellow onions (1 1/4 pounds)
1/2 tsp. cumin seeds
pinch crushed red pepper
2 garlic cloves
3/4 c. fresh orange juice
1/2 lb. arugula

Instructions

Preheat the oven to 375 degrees F. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of the olive oil and salt. Spread in an even layer and roast for 30 minutes per side.
Meanwhile, in a large cast-iron skillet, mix 1 1/2 tablespoons of the olive oil with the vinegar, honey and molasses; season with salt. Spread the onion slices in the skillet and bake until browned, about 20 minutes per side; transfer to a plate. Reserve the juices in the skillet.
In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the garlic and cook until golden.
Set the reserved skillet over moderate heat, add the garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with the sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.

Add a review for Roasted Sweet Potato and Onion Salad