Sweet Potato Salad with Garlic Bread and Frisee

Sweet Potato Salad with Garlic Bread and Frisee

Reynolds Kitchens

"Take your salad skills to the next level with this hearty dish from Aran Goyoaga of Canelle et Vanille."
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1 h servings 447 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two (6x6 inch) squares of Reynolds Wrap(R) Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head. Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.
  2. Line two baking sheets with Reynolds Wrap(R) Aluminum Foil. Arrange the sweet potato wedges on one baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.
  3. Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown.
  4. Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.


  • Roast veggies perfectly when you line your baking sheets with Reynolds Wrap(R) Aluminum Foil!


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