Roasted Sweet Potato and Onion Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Mory Thomas Served on a bed of salad greens, this potato salad is definitely not the one you think about when you remember summer picnics from your childhood.
Ingredients
- 2 lb. medium sweet potatoes
- 1 tsp. finely chopped thyme
- 5 1/2 tbsp. extra-virgin olive oil
- kosher salt to taste
- 1 tbsp. white wine vinegar
- 1 1/2 tsp. honey
- 1 1/2 tsp. molasses
- 6 small yellow onions (1 1/4 pounds)
- 1/2 tsp. cumin seeds
- pinch crushed red pepper
- 2 garlic cloves
- 3/4 c. fresh orange juice
- 1/2 lb. arugula
Instructions
- Preheat the oven to 375 degrees F. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of the olive oil and salt. Spread in an even layer and roast for 30 minutes per side.
- Meanwhile, in a large cast-iron skillet, mix 1 1/2 tablespoons of the olive oil with the vinegar, honey and molasses; season with salt. Spread the onion slices in the skillet and bake until browned, about 20 minutes per side; transfer to a plate. Reserve the juices in the skillet.
- In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the garlic and cook until golden.
- Set the reserved skillet over moderate heat, add the garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with the sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Honey.
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