Roasted Sweet Potato And Orange Salad

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

1. Preheat oven to 400u0b0.
2. To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400u0b0 for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.
3. To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

salad, rosemary, olive oil, garlic, sweet potato, orange sections, red onion, pine nuts, baby spinach, dressing, orange juice, olive oil, stoneground mustard, rice vinegar, honey, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/roasted-sweet-potato-orange-salad (may not work)