Roasted Sweet Potato Salad

  • 1 lb. sweet potatoes, peeled
  • 2 bunches scallions, white and pale-green parts only
  • 2 Tbs. grapeseed oil, divided
  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. balsamic vinegar
  • 1 tsp. brown sugar
  • 8 cups mixed salad greens
  • ¼ cup roasted sunflower seeds

Step 1: Preheat oven to 450°F. Cut sweet potatoes into ½-inch cubes. Cut scallions into ½-inch pieces. On rimmed baking sheet, toss sweet potatoes and scallions with 1 Tbs. oil. Roast until sweet potatoes are tender and scallions are browned, 10 to 12 minutes. Re¬move and allow to cool.

Step 2: In a large bowl, whisk soy sauce, vinegar, and sugar with remaining 1 Tbs. oil. Toss salad greens with dressing. Top with cooled sweet potatoes, scallions, and sunflower seeds.

Serves 2.

Holiday Office Closures

Capital Digestive Care office locations will be closed Monday, January 18th in observance of the Martin Luther King, Jr. holiday. Most locations will reopen on Tuesday. Our Washington, DC office will be closed for security reasons and will reopen on Thursday 1/21.