Bok Choi and Sweet Potato Salad with Roasted Garlic Dressing
Roasted garlic blended with lime, ginger, and nutty sesame oil for tangy dressing to top tender bok choi and sweet potatoes. This salad is surprisingly filling and makes a meal on its own. Delish!
Ingredients
- 1 head garlic
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 pound sweet potatoes
- 1 tbsp fresh squeezed lime juice from about 1/2 lime
- 1 tbsp grated ginger
- 1 tsp honey or agave syrup
- 1 tbsp Tamari soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp red wine vinegar
- 1 bunch bok choi or totsoi
Instructions
Roast the Garlic
- Preheat the oven to 400°F
- Remove most of the outer paper skin from the head of garlic then cut off the tip so that you can just see the tops of the garlic cloves. Wrap the garlic in foil and roast in the oven for 40 minutes
Roast the Sweet Potatoes
- While the garlic is roasting, dice the sweet potatoes into half-inch pieces. Place in a bowl and drizzle with 2 tbsp olive oil, then toss.
- Spread out the potatoes on a rimmed baking sheet and roast in the oven at the same time as the garlic, about 25-30 minutes, tossing halfway through.
Make the Dressing
- Add the lime juice, ginger, honey, soy sauce, sesame oil, and red wine vinegar to a blender.
- When the garlic is done roasting, squeeze it from the root end to pop out the cloves and place them in the blender with the other ingredients.
- Blend until smooth. Add the 1/4 cup olive oil while the blender is running to create an emulsion.
Put the Salad Together
- While the garlic and sweet potatoes are roasting, chop the bok choi and place in a large salad bowl. When the sweet potatoes are soft and beginning to brown, remove them from the oven and add to the salad bowl. Drizzle the dressing over the top and toss.
Notes
Source: adapted from localthyme.net
