Sweet Potato And Arugula Salad Recipes

ROASTED SWEET POTATO AND ARUGULA SALAD

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.

ARUGULA SALAD WITH ROASTED SWEET POTATOES AND MUSHROOMS

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.

ASIAN SWEET POTATO SALAD WITH CUCUMBERS, DATES AND ARUGULA

Steps:

• Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.
• Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.
• Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.

ARUGULA SALAD WITH SWEET POTATOES AND FETA

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss sweet potatoes with 1 tablespoon olive oil; season with salt and pepper. Roast until tender and browned, 15 to 20 minutes. Let cool to room temperature.
• In a large bowl, whisk together 2 tablespoons oil, grated orange zest, orange juice, and white-wine vinegar; season with salt and pepper. Add sweet potatoes, arugula, and feta. Toss to combine and serve immediately.