May 8

Roasted Sweet Potato Sunny-Side Up Salad with Ginger Sesame Vinaigrette

in Darling Dozen, Eggs & Tofu, Fruits & Vegetables, Salads

Roasted Sweet Potato Sunny-Side Up Salad

A fried egg, with a perfectly runny yolk, is one of my favorite comfort foods.  I personally think that adding a fried egg to a dish means doubling your pleasure.

Frying an egg

A word to the wise, however: a runny yolk is not always a safe yolk.  I’ve talked about the issue of eggs and salmonella before.  The CDC says, “Cooking reduces the number of bacteria present in an egg; however, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of SE infections.” The FDA “safe handling instructions” for eggs advise, “To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”  A fried egg with a runny yolk does not fall within those guidelines.  Unless the egg has been pasteurized!  See, there is a sunnyside to this story!!

Assembling the salads

This week I added fried eggs to a simple salad made up of some roasted sweet potatoes nestled on a mix of baby greens and micro greens and drizzled with a ginger sesame vinaigrette.

Roasted Sweet Potato Salad with Fried Egg and Ginger Sesame Vinaigrette

The vinaigrette is crazy easy to make, especially if you’ve got a glass jar lying around.  There’s something immensely satisfying about throwing all of the ingredients into a jar, twisting the lid on tight, and then shaking it like there’s no tomorrow.  If you throw in a little salsa dancing while you shake it, you get the added cardio workout and it will probably make your kids laugh too.  Just make sure the blinds are shut unless you want your neighbors catching a glimpse and thinking you’re a nut.  (Though in my case, it’s probably already too late—I think they already know I’m a head case.)

Making ginger sesame vinaigrette

The best part of this salad is the moment when you take your fork and break into the yolk and all of that velvety golden goodness spills out onto the sweet potatoes and greens, mingling with the vinaigrette.

Fried egg on roasted sweet potato and baby greens salad

Print This Recipe Print This Recipe

Roasted Sweet Potato Sunny-Side Up Salad

Makes 4 servings

For the roasted sweet potatoes:
2 orange-fleshed sweet potatoes, peeled and cut into small cubes
1 tablespoon canola oil
1 1/2 teaspoons fine grain sea salt

For the ginger sesame vinaigrette:
1/4 cup unseasoned rice vinegar
1/4 cup orange juice
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 large eggs
3 ounces mixed baby greens
2 ounces micro greens

1. Roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potato cubes with the canola oil and sea salt in a bowl until coated, then spread out on a baking sheet and place in the oven on the middle rack and bake until cooked through, approximately 40 minutes. Stir the sweet potato chunks several times during the baking to make sure that they cook through evenly. Once the sweet potatoes have cooked through, remove them from the oven and set them aside to cool.

2. Make the ginger sesame vinaigrette: Put all of the vinaigrette ingredients into a small mason jar, then

3. Make the eggs: Heat a bit of canola oil in a fry pan. Turn the heat to low and crack the eggs in. Cover the fry pan and cook the eggs slowly. After 2 minutes check the eggs. If the whites around the yolks look loose, cook, covered, for an additional 30 to 60 seconds

4. Assemble the salads: Divide the micro greens and baby greens between four plates. Top each plate with 1/4 of the roasted sweet potatoes. Drizzle with a few tablespoons of the vinaigrette, then top each salad with a sunnyside up egg and serve.


* Disclosure: I am being compensated for this post as part of my ambassador work as one of the Darling Dozen for Safest Choice Eggs.  Safest Choice Eggs is sponsoring this giveaway.  All opinions are my own.

{ 11 comments… read them below or add one }

@yumivore May 8, 2013 at 6:57 pm

I now know what I want for dinner! looks delicious and incredible flavors, dare I say yum!


Fuji Mama (Rachael) May 9, 2013 at 4:30 pm

@yumivore — A yum is definitely in order. ;)


Kika Newell via Facebook May 8, 2013 at 7:19 pm

Sounds yummy!!!


Jayne May 8, 2013 at 8:04 pm

I’ve been looking forward to this vinaigrette recipe since it came up on your Instagram feed. I dare say it’ll be good drizzled over grilled salmon or baked chicken even! Have got to try this.


Fuji Mama (Rachael) May 9, 2013 at 4:28 pm

@Jayne — I’m so glad! The vinaigrette is one of my favorites…can’t believe it took me this long to finally share it!


Iryna May 8, 2013 at 9:38 pm

This salad says Spring to me. I will try it. Also would like to make the ginger sesame vinaigrette! Thank you


Katrina @ Warm Vanilla Sugar May 9, 2013 at 5:40 am

This looks soo good!!


Fuji Mama (Rachael) May 9, 2013 at 4:29 pm

@Katrina — Thank you so much!


Fuji Nana May 9, 2013 at 7:17 am

I’m intrigued by that salad dressing. It looks really good.


Fuji Mama (Rachael) May 9, 2013 at 4:29 pm

@Fuji Nana — You should make it ASAP. :)


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