Roasted Sweet Potato Salad and Arugula Salad is a savory salad dressed with a garlic vinaigrette and crumbled organic feta cheese. The salad is easy to make and can be enjoyed on its own or served as your salad course.
3cupsRomaine lettuce ,tender inner leaves from 1 head, torn or cut into bite size pieces
¼cupfresh basil leaves,torn into bite size pieces
⅓cupthinly sliced red onion,about one quarter of a big red onion
¼cupfeta cheese,look for organic cheese in a block, no pre-crumbled
3tablespoonssliced almonds
FOR THE DRESSING
½cupolive oil
1tablespoonapple cider vinegar
1tablespoonfresh lemon juice
1teaspoonminced garlic,2-3 cloves
½teaspoonDijon mustard
1teaspoonhoney
¼teaspoonsalt
freshly ground black pepper
Instructions
TO ROAST THE SWEET POTATOES
Peel potatoes. Slice into 1" rounds. Cut each round into 4 pieces.
In a large mixing bowl, toss sweet potatoes with olive oil, salt, and pepper.
Spread out potatoes on a parchment paper lined sheet pan. Roast on the center rack of your oven at 400 degrees 30 to 40 minutes until tender. Remove pan from the oven to let cool.
FOR THE VINAIGRETTE
While the potatoes are roasting, whisk the apple cider vinegar, garlic, mustard, lemon juice, honey and pepper in a mixing bowl. Add the oil in a steady stream and whisk until emulsified. Set aside until ready to use. (The dressing can be made a day in advance.)
FOR THE SALAD
In a large salad bowl, toss arugula, lettuce, onions, sweet potatoes, feta cheese, and sliced almonds with 2 tablespoons of dressing. Finish with a flurry of freshly ground black pepper and salt.
Serve and pass extra dressing at the table.
Notes
Parchment paper is available at your grocery store. Line the sheet pan with paper to avoid contamination from non-stick surfaces. The paper creates a barrier between your food and your pan.EASY SUBSTITUTIONSArugula Arugula has a peppery taste. In this salad, I am using baby arugula, which is sold in big clear boxes in your grocer's produce section. If you like a milder lettuce, try Green Leaf, Red Leaf, or Boston lettuce in place of the arugula.Almonds In place of almonds, try crushed or whole pecans, walnuts, or pine nuts.Feta Cheese You can substitute fresh goat cheese or ricotta cheese. Because they are both very soft cheeses, scatter on top of the assembled salad instead of mixing it in with the greens and dressing.
Nutrition Facts
Roasted Sweet Potato and Arugula Salad
Amount per Serving
Calories
467.2
% Daily Value*
Total Fat
36.4
g
56
%
Saturated Fat
4.7
g
29
%
Trans Fat
0.003
g
Cholesterol
1.7
mg
1
%
Sodium
601
mg
26
%
Potassium
643.3
mg
18
%
Carbohydrates
31
g
10
%
Fiber
6.1
g
25
%
Sugar
8.4
g
9
%
Protein
7.6
g
15
%
Net Carbohydrates
24.9
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
467.2
Net Carbohydrates
24.9
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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