December 22nd, 2024
Recipes
Arugula Salad with Sweet Potato and Olives
Valentina P
- Difficulty
•
- Time 35"
Tender roasted white sweet potatoes combined with savory olives, walnuts, feta, and arugula in a simple olive oil vinaigrette. Healthy, delicious, and filling.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 8 ounces white sweet potato, diced (such as Murasaki or Hannah varieties)
- 1 1/2 ounces arugula
- 1/4 cup chopped walnuts
- 1/4 cup feta cheese (dairy or dairy-free alternative)
- 8 kalamata olives, sliced
- 1 tablespoon extra-virgin olive oil For the Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon honey
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Dice the sweet potatoes into 1-inch pieces and spread on a baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Cook for 25 to 30 minutes, or until fork tender. Flip the potatoes halfway through the cooking time.
- Step 2: Meanwhile, stir together the vinaigrette.
- Step 3: Combine the arugula, warm roasted potatoes, walnuts, feta, and olives in a mixing bowl. Pour in some of the dressing and toss to combine.
- Serve: Enjoy with any extra vinaigrette on the side.
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What you should eat next
Arugula Salad with Sweet Potato and Olives
PT35M 8 ounces white sweet potato, diced (such as Murasaki or Hannah varieties) 1 1/2 ounces arugula 1/4 cup chopped walnuts 1/4 cup feta cheese (dairy or dairy-free alternative) 8 kalamata olives, sliced 1 tablespoon extra-virgin olive oil 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice 1 teaspoon honey salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
