Hearty Sweet Potato Arugula Wild Rice Salad With Ginger Dressing Recipes

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SWEET POTATO AND ARUGULA SALAD



Sweet Potato and Arugula Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray, for spraying the baking sheet
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
  • In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

SWEET-POTATO AND GINGER SALAD



Sweet-Potato and Ginger Salad image

Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 9

2 1/2 pounds sweet potatoes, cut into 3/4-inch chunks
1 tablespoon olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper
2 tablespoons fresh orange juice
1 tablespoon oil
1 tablespoon minced fresh ginger
2 teaspoons Dijon mustard
3 scallions, thinly sliced crosswise

Steps:

  • Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
  • In a large bowl, whisk together orange juice, oil, ginger, and mustard.
  • Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 315 g, Fat 7 g, Fiber 8 g, Protein 5 g

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