Roasted Sweet Potato and Arugula Salad

• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup toasted pecans

Steps

1. 1 Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway through.
2. 2 Whisk remaining olive oil, apple cider vinegar, Dijon mustard, and minced garlic in a small bowl to make the vinaigrette.
3. 3 In a large bowl, combine arugula and roasted sweet potatoes.
4. 4 Drizzle vinaigrette over the salad and toss to coat.
5. 5 Top with crumbled feta cheese and toasted pecans before serving.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Add dried cranberries for a sweet-tart pop.
• Substitute pecans with walnuts or almonds for variety.

Substitutions

• If you're out of apple cider vinegar, use red wine vinegar instead.
• Use sunflower seeds if nuts are not your thing.

Pairings

• Grilled chicken
• Lentil soup
• Warm pita bread

Nutrition

Tips

• For extra crunch, roast the pecans alongside the sweet potatoes for the last 5 minutes.
• Add grilled chicken for a protein boost.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss with additional vinaigrette before serving.

Freezing: Does not freeze well due to the texture of the sweet potatoes and greens.

Serving Suggestions

• Pairs beautifully with grilled chicken or a hearty lentil soup.

FAQ