Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; spray with nonstick spray and set aside.
This one's for all the vegans and vegetarians out there! This summer salad is packed with tangy flavor and sweet potatoes. What could be better?
Servings and Ingredients
|2 large sweet potatoes, cut into 1-inch pieces|
|1 medium head fennel, trimmed, halved, and sliced|
|3 tbsp. Gustare Vita extra virgin olive oil, divided|
|2 tsp. Hy-Vee salt, plus additional to taste|
|½ tsp. Hy-Vee black pepper, plus additional to taste|
|3 tbsp. Hy-Vee stone ground honey Dijon mustard|
|1 ½ tsp. Hy-Vee apple cider flavored vinegar|
|1 shallot, thinly sliced|
|2 tbsp. fresh dill, coarsely chopped|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Medium bowl
- Small bowl
- Large bowl
Toss together sweet potatoes and fennel, 2 tablespoons olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Transfer to prepared baking pan. Roast 30 to 35 minutes or until tender. Cool 5 minutes.
For vinaigrette, whisk together mustard, remaining 1 tablespoon olive oil, and vinegar.
Combine potatoes and fennel in a large bowl; add shallot. Drizzle with vinaigrette; toss to coat. Gently stir in fresh dill. Season to taste with salt and pepper.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 1016mg
- Total Carbohydrates: 15g
- Protein: 1g
Hy-Vee Test Kitchen