Sweet Potato Arugula Salad
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5
8 reviews
Excellent
Sweet Potato Arugula Salad
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This sweet potato arugula salad is the perfect balance of sweet and savory flavors. Serve it as a healthy weeknight side dish or save it for a special holiday meal.
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Ingredients
- 1 ¼ pound sweet potato peeled and cut into ¾-inch pieces
- 4 teaspoons olive oil
- 4 teaspoons pure maple syrup (see Note 1)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (See Note 2)
- 8 cups arugula
- ¼ cup almonds lightly toasted in a dry skillet, sliced
- ¼ cup Parmesan Cheese See Note 3, finely grated
- ¼ cup maple Dijon dressing or less/more to taste
Instructions
- Preheat the oven to 425 degrees F, with one rack set in the center position and a second rack set in the lowest position. Lightly coat a large baking sheet with cooking spray.
- Place the sweet potaotes in a medium-sized bowl. Toss them with the olive oil, maple syrup, salt, pepper, ground cinnamon and cayenne pepper (optional). Transfer to the prepared baking sheet and arrange in a single layer.
- Roast the sweet potatoes on the center rack for 20 minutes. Using a large spatula, gently flip the potatoes, returning them to a single layer. Roast on the bottom rack for an additional 10 minutes, or until the sweet potatoes are tender and golden brown on the bottom side. Cool slightly.
- In a serving bowl, toss the arugula with the toasted almonds and Parmesan cheese. Add the roasted sweet potatoes and Maple Dijon Dressing. Toss gently to combine. Serve.
Notes
- Note 1: Opt for pure maple syrup (the real stuff) rather than corn syrup-based syrup. The flavor difference is noticeable!
- Note 2: Feel free to decrease or increase the cayenne pepper, depending on how much spice you like. Or leave it out altogether.
- Note 3: If following a vegetarian diet, look for Parmesan cheese that's made with vegetable or microbial rennet rather than animal rennet.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1.33cups
Calories
149kcal
(7%)
Carbohydrates
13.7g
(5%)
Protein
3.4g
(7%)
Fat
9.1g
(14%)
Saturated Fat
1.6g
(8%)
Cholesterol
2.9mg
(1%)
Sodium
248.2mg
(10%)
Fiber
1.4g
(6%)
Sugar
6.6g
(13%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1.33cups | |
| Calories | 149kcal | 7% |
| Carbohydrates | 13.7g | 5% |
| Protein | 3.4g | 7% |
| Fat | 9.1g | 14% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 2.9mg | 1% |
| Sodium | 248.2mg | 10% |
| Fiber | 1.4g | 6% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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