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Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment paper.
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Toss the cubed sweet potatoes with the olive oil, salt, and pepper and then arrange in one single layer on the lined baking sheet. Roast in the oven for thirty minutes, until potatoes are golden around the edges. Check the potatoes at fifteen minutes and use a spatula to move the potatoes around so they roast evenly.
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While the sweet potatoes roast, chop the rest of the salad ingredients and prepare the salad dressing.
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In a small mixing bowl, whisk together the red wine vinegar, olive oil, salt, pepper, honey, grated garlic, parsley, cilantro, and mint. Place off to the side.
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When the sweet potatoes are roasted, remove them from the oven. Use a spatula to move the potatoes to a paper towel or dish towel to drain slightly.
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Add potatoes along with chopped radicchio/red cabbage, and green onions to a medium bowl. Toss the salad together with the prepared salad dressing. Sprinkle some sesame seeds on top and serve.