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America’s Healthy
Cooking Teacher

Arugula and Roasted Sweet Potato Salad

Bitter greens paired with sweet potatoes, spices and nuts make for the perfect energizing salad.
 
Makes 5-6 Servings
Ingredient List: 
4-5 small sweet potatoes, cut into 1-inch cubes
extra virgin olive oil
sea salt
1 tablespoon brown rice syrup
Generous pinch of paprika
Generous pinch of allspice
Juice of one half fresh lemon
2 bunches of arugula, rinsed well, stems trimmed, left whole
1/2 cup pistachios or other nuts

 

Step By Step Instructions: 
Preheat oven to 350o.  Place sweet potato cubes in a mixing bowl, drizzle lightly with oil and season to taste with salt, syrup, paprika and allspice.  Toss gently to coat squash and transfer to shallow baking dish, avoiding overlap.  Bake uncovered until the edges are browned and the potatoes are soft, but not mushy, about 20-25 minutes.
 
While the potatoes bake, whisk together 1/3 cup olive oil, lemon juice and sea salt to taste.  Arrange arugula on a serving platter, mound roasted squash on the arugula, sprinkle with pistachios and spoon dressing over top.