Created by Nina Simonds
A hearty, perfect dish for a chilly winter evening, this salad makes a wonderful complement to Grilled Shrimp with Mango Salsa.
Servings: Serves 6
Ingredients
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.
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.
From the January 2007 issue of O, The Oprah Magazine
