Roasted Sweet Potato and Orange Salad

Ingredients

• 1 tablespoon stone-ground mustard
• 2 teaspoons olive oil
• 1 ½ pounds peeled sweet potato, cut into 3/4-inch pieces
• ½ cup vertically sliced red onion
• 1 (6-ounce) bag prewashed baby spinach
• 3 tablespoons pine nuts, toasted
• 3 tablespoons fresh orange juice
• + 11 more ingredients
• • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • Dressing:
  • 3 cups orange sections (about 6 oranges)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Salad:
  • 1 tablespoon chopped fresh rosemary
  • 3 garlic cloves, unpeeled and crushed

Preheat oven to 400°. To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine ...

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