A hearty, perfect dish for a chilly winter evening, this salad makes a wonderful complement to Grilled Shrimp with Mango Salsa.
Servings: Serves 6
  • 2 large sweet potatoes , peeled and halved
  • 1 medium acorn squash , halved, seeds removed
  • 2 medium fennel bulbs , trimmed, cut lengthwise into 1/4-inch-thick slices
  • 2 medium red onions , cut lengthwise into 1/4-inch-thick slices
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 3 Tbsp. minced fresh ginger
  • 3 Tbsp. soy sauce
  • 1 large clove garlic , crushed
  • 2 tsp. sugar
  • Directions
    Preheat oven to 425°. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar and ginger. Toss to coat.

    Spray two 15 1/2" x 10 1/2" rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.

    Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter. Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.


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