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Roasted ʻUlu & Sweet Potato Salad

Island Grinds

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Roasted ʻUlu & Sweet Potato Salad

ʻUlu — breadfruit, the generous canoe plant

On a flowered plate above the sea, crisp-edged ʻulu and jewel-purple sweet potato turn a market salad into something worthy of a long island lunch.

Recipe

Roasted ʻUlu & Sweet Potato Salad

Serves 4

Ingredients

  • 2 cups peeled ʻulu, cubed
  • 2 cups Okinawan sweet potato, cubed
  • 2 tbsp olive oil
  • 4 cups baby greens
  • 1 orange, segmented
  • ⅓ cup toasted macadamias
  • 2 tbsp lime juice
  • 1 tbsp honey
  • Sea salt and black pepper

Directions

  1. Heat the oven to 425°F. Toss the ʻulu and sweet potato with olive oil, salt, and pepper.
  2. Roast for 25–30 minutes, turning once, until tender with crisp golden edges.
  3. Whisk lime juice and honey with a spoonful of olive oil.
  4. Layer the warm vegetables with greens and orange; finish with dressing and macadamias.