ROASTED SWEET POTATO ARUGULA SALAD
Cozily spiced roasted sweet potato salad with fresh arugula, hearty beans and a quick 3-ingredient sweet mustard dressing. This versatile plant-based lunch or dinner is really easy to make, delicious and bursts with color and nutrients! Perfect for meal prep, to-go lunches and weeknight dinners.
Provided by Alena
Categories Salads + Bowls
Time 40m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350° F (180 °C) and line a small baking sheet with a piece of parchment paper.
- Toss the sweet potato cubes with paprika, turmeric, cumin, cinnamon and a good pinch of salt and pepper, then arrange them in a single layer on your prepared baking sheet.
- Roast for around 25-30 minutes until the sweet potatoes are nicely browned and fork-tender. You may want to give them a stir halfway through to help them roast evenly.
- While the sweet potatoes are roasting, combine your onion, bell peppers, radishes, arugula and lima beans in a large salad bowl. Season with salt and pepper to taste.
- Assemble your sweet potato lima bean salad by topping your raw veggie mixture with freshly baked sweet potato cubes. Drizzle with the dressing and mix with a spoon.
- Enjoy immediately or store in the fridge for a couple of hours. If you want to make this salad in advance, store the dressing separately and pour it over the salad right before eating.
Nutrition Facts : Calories 476 calories, Carbohydrate 98 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 23 grams fiber, Protein 21 grams protein, SaturatedFat 0 grams saturated fat, Sodium 627 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ARUGULA SALAD WITH ROASTED SWEET POTATOES AND MUSHROOMS
This colorful salad is hearty enough to serve as a main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On 2 large, rimmed baking sheets, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast, rotating sheets halfway through, until vegetables are tender, browned, and dry, about 40 minutes. Reserve 4 cups sweet potatoes and mushrooms (see Cook's Note below).
- In a large bowl, combine arugula with the sauteed corn and 6 cups of the roasted sweet potatoes and mushrooms; toss until arugula wilts slightly. (If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.) Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.
Nutrition Facts : Calories 408 g, Fat 13 g, Fiber 10 g, Protein 11 g
ROASTED SWEET POTATO AND ARUGULA SALAD
Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.
Provided by April @ Girl Gone Gourmet
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Spread the potatoes in an even layer on a baking sheet. Drizzle 1 tablespoon of olive oil over the top of the potatoes and season them with a few pinches each of salt and pepper. Stir the potatoes around to coat them evenly in the oil. Roast the potatoes for 20 to 25 minutes, or until they are fork tender. Remove them from the oven and cool them in the pan while you prepare the rest of the salad.
- In a small bowl, whisk the mustard and lemon juice with 3 tablespoons of olive oil until combined. Season the dressing with a generous pinch of salt and a pinch of pepper.
- In a large bowl, toss the arugula, green onion, parsley, and potatoes together. Add two tablespoons of the dressing to the bowl and gently toss it with the greens and potatoes until they are evenly coated. Divide the salad between two plates and garnish with the walnuts and feta cheese.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 649 calories, Sugar 12.1g, Sodium 699.7mg, Fat 47.8g, SaturatedFat 7g, UnsaturatedFat 38.6g, TransFat 0g, Carbohydrate 51g, Fiber 10.1g, Protein 10.9g, Cholesterol 8.3mg
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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