Skip links

Kitchen Coup

A Manhattan girl's take on California cuisine. Extracting unique seasonal flavors for the everyday cook.

Main navigation

Sweet Potato Arugula Salad

by 11 Comments

Jump to Recipe Print Recipe

arugula_collage

arugula_salad-4830

I promise you that if you serve this sweet potato arugula salad, you will not have any leftovers. I brought this to my friend Adina for lunch. She was hosting about twenty people so I made a double batch and it was devoured even by the fussy eaters. This salad is simple but the flavors of the vegetables and nuts really are really balanced with the balsamic vinegar dressing. I use lightly sweetened pecans from Trader Joes and there is plenty of natural sweetness from the sweet potato. You can roast the sweet potato at least one day in advance and store separately in the fridge. The dressing can also be made in advance.

sweet-potato-arugula-salad-4821

Ingredients

sweet-potato-arugula-salad-4823

Cut the sweet potato into small cubes and toss with olive oil, salt and pepper

arugula_salad-4826

The dressing is balsamic vinegar, honey, olive oil, salt and pepper

arugula_salad-4827

arugula_salad-4829

I can almost smell it

 

Sweet Potato Arugula Salad

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Salad
Ingredients Method

Ingredients
  

  • 10 oz arugula
  • 2 medium sweet potatoes diced tossed with 3 tablespoons olive oil /1/2 tsp salt and 1/2 tsp black pepper
  • 2/3 cup sweetened pecans roughly chopped
  • 1 ripe avocado diced
  • 1/4 cup balsamic vinegar
  • 1/4 cup oil
  • 3 tablespoons honey
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Method
 

  1. Roast sweet potato in 415 degree oven for 35 - 40 minutes until soft and beginning to brown.
  2. Set aside to cool
  3. Prepare dressing by combining olive oil, balsamic vinegar, honey, salt and pepper.
  4. Set aside
  5. When sweet potato has cool, toss arugula, pecans, avocado, sweet potato and dressing in a bowl.
  6. Serve immediately
  7. Dressing and sweet potato can be made in advanced and then tossed before serving

 

 

Reader Interactions

Comments

  6. 5 stars
    My love of all things with sweet potatoes is not usually shared by my in house critic, however this salad changed his opinion. I served this salad figuring I would get to eat the entire thing, but that didn’t happen! Both my husband and my grandmother devoured it.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




© Copyright 2015 www.kitchencoup.com · All Rights Reserved ·