Filippo Berio Greek-Style Roasted Sweet Potato Salad

Ingredients

Roasted Sweet Potato Salad:

3 tbsp Filippo Berio Extra Virgin Olive Oil

1 tbsp Filippo Berio Red Wine Vinegar

1 tsp dried oregano

1/2 tsp dried mint

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

2 lb sweet potatoes, sliced into 1/2-inch rounds

1 cup shredded romaine lettuce

1 tomato, chopped

1/3 cup sliced pitted Kalamata olives

Red Wine Dressing:

1/4 cup Filippo Berio Extra Virgin Olive Oil

2 tbsp Filippo Berio Red Wine Vinegar

2 tbsp chopped fresh parsley

1 tsp honey

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

Directions

Roasted Sweet Potato Salad: Preheat oven to 400˚F. Whisk together oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well coated. Arrange in single layer on parchment paper–lined baking sheet. Roast for about 30 minutes or until golden brown and tender.
Red Wine Dressing: Meanwhile, whisk together oil, vinegar, parsley, honey, garlic, salt and pepper.
Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips:

For traditional Greek flavor, sprinkle with crumbled feta cheese before serving.
Alternatively, cut sweet potatoes into wedges.

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Greek-Style Roasted Sweet Potato Salad Recipe