Best 2 Roasted Sweet Potato Prosciutto Salad Recipes

Indulge in a culinary journey with our delectable Roasted Sweet Potato Prosciutto Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad showcases roasted sweet potatoes, crispy prosciutto, tangy goat cheese, and a zesty lemon-honey dressing, all harmoniously arranged on a bed of fresh arugula. Each bite is a delightful interplay of sweet, salty, and tangy sensations, perfectly complemented by the peppery arugula.

As you explore the depths of this recipe, you'll also discover variations that cater to diverse dietary preferences and culinary inclinations. For a vegan adaptation, simply omit the prosciutto and goat cheese, allowing the roasted sweet potatoes to take center stage. If you're craving a touch of smokiness, swap the prosciutto for crispy bacon or pancetta. And for those with a penchant for bold flavors, experiment with different types of cheese, such as feta or blue cheese.

This Roasted Sweet Potato Prosciutto Salad is not only a culinary delight but also a visual masterpiece. The vibrant colors of the roasted sweet potatoes, the delicate green of the arugula, and the golden-brown crispiness of the prosciutto create an enticing presentation that will impress your guests.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Roasted Sweet Potato Prosciutto Salad. Let your senses be captivated by the harmonious blend of flavors and textures as you savor each bite of this extraordinary dish.

Let's cook with our recipes!

ROASTED SWEET POTATO & PROSCIUTTO SALAD

Roasted Sweet Potato & Prosciutto Salad image

Make and share this Roasted Sweet Potato & Prosciutto Salad recipe from Food.com.

Provided by NELady

Categories Yam/Sweet Potato

Time 1h

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 11

Ingredients

3 medium sweet potatoes, peeled and cut into 1-in . pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned
1/2 cup sliced radish
1/3 cup chopped pecans, toasted
1/4 cup finely chopped sweet red pepper
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey

Steps:

Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.
Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

Nutrition Facts : Calories 139.9, Fat 10.1, SaturatedFat 1.2, Sodium 176, Carbohydrate 12.1, Fiber 2.2, Sugar 3.4, Protein 1.4

ROASTED SWEET POTATOES & FRESH FIGS

Roasted Sweet Potatoes & Fresh Figs image

Provided by Yotam Ottolenghi

Categories Salad Vegetarian Fig Sweet Potato/Yam Fall

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 small sweet potatoes (2 1/4 lb / 1 kg in total)
5 tbsp olive oil
scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tbsp / 20 g superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
1 red chile, thinly sliced
6 ripe figs (8 1/2 oz / 240 g in total), quartered
5 oz / 150 g soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

Steps:

Preheat the oven to 475°F / 240°C.
Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

Tips:

Choose the right sweet potatoes: Look for firm and unblemished sweet potatoes. Avoid any that are soft or have bruises.
Roast the sweet potatoes until they are tender: This will take about 25-30 minutes. You can check them by piercing them with a fork. They should be easily pierced when they are done.
Let the sweet potatoes cool slightly before handling them: This will help prevent them from breaking apart.
Use a sharp knife to cut the sweet potatoes: This will help prevent them from crumbling.
Add the prosciutto and arugula just before serving: This will help the prosciutto stay crispy and the arugula fresh.
Drizzle the salad with a balsamic vinaigrette: This will add a delicious tangy flavor to the salad.
Serve the salad immediately: This is a best enjoyed fresh.

Conclusion:

This roasted sweet potato prosciutto salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a side dish that is both delicious and nutritious, give this roasted sweet potato prosciutto salad a try!