Roasted Sweet Potato Green Onion Salad

Roasted Sweet Potato Green Onion Salad

Comments: Mild and crisp, each bite brings a surprise.
Servings: 4

17 1/2 ounces [500 g] sweet potatoes
2 bunches breen onions, white and green parts cut into 1/2-inch [1.3-cm] long pieces
2 tablespoons [30 mL] canola oil
1 tablespoon [15 mL] soy sauce
1 tablespoon [15 mL] balsamic vinegar
1 teaspoon [5 mL] brown sugar
8 cups [2 L] mixed green salad leaves
1/4 cup [60 mL] salted roasted pumpkin seeds



Preheat oven to 450°F [230°C].
Peel then cut sweet potatoes into 1/3-inch [8-mm] thick sticks.
Into a baking dish delicately mix together sweet potato sticks, green onion pieces and 1 tablespoon [15 mL] of the canola oil.
Roast into preheated oven until soft, for 10 to 12 minutes.
Remove from oven; leave to cool.
Into a large bowl, whip together soy sauce, balsamic vinegar, brown sugar and remaining canola oil.
Add lettuce leaves; mix until well coated.
Top with sweet potato/green onion mixture.
Sprinkle all over with salted roasted pumpkin seeds before serving.