Looking for a vibrant and nutritious dish that will tantalize your taste buds? Look no further than this Roasted Sweet Potato and Arugula Salad! With its delightful combination of warm, caramelized sweet potatoes, peppery arugula, and a burst of sweetness from dried cranberries, this salad is not only a feast for the eyes but also a powerhouse of flavors. Perfect for a light lunch or as a stunning side dish for your next dinner party, this recipe is sure to impress. Ready to elevate your salad game? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 4 cups arugula
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the sweet potatoes thoroughly and cut them into uniform 1-inch cubes. This ensures even roasting and consistent texture.
- Spread the sweet potato cubes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the vinaigrette by whisking together the remaining olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- Once sweet potatoes are done, remove from oven and let cool for 5-7 minutes to prevent wilting the arugula.
- In a large serving bowl, spread the fresh arugula as the base. Top with the warm roasted sweet potato cubes.
- Sprinkle crumbled feta cheese and dried cranberries over the salad for added flavor and texture.
- Drizzle the prepared vinaigrette over the salad just before serving. Toss gently to combine all ingredients.
- Serve immediately while the sweet potatoes are still warm, enjoying the contrast between the warm roasted vegetables and cool, peppery arugula.
Tips
- Uniform Cubes: Make sure to cut your sweet potatoes into uniform 1-inch cubes for even roasting. This ensures that every piece cooks at the same rate, giving you that perfect tender texture.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze. You’ll thank yourself later!
- Adjust the Seasoning: Feel free to adjust the salt and pepper to your taste. Adding a pinch of cayenne pepper can give the sweet potatoes an extra kick if you like a little heat.
- Let Them Cool: Allow the roasted sweet potatoes to cool for a few minutes before adding them to the arugula. This prevents the leaves from wilting and keeps your salad fresh and crisp.
- Mix It Up: Experiment with different toppings! Try adding nuts for crunch, or swap out the feta for goat cheese for a tangy twist.
- Serve Warm: For the best flavor experience, serve the salad immediately while the sweet potatoes are still warm. The contrast between the warm veggies and cool arugula is simply irresistible!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
