Sweet Potato and Arugula Salad

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
30 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for spraying the baking sheet
  • 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups loosely packed baby arugula
  • 4 scallions, white and light green parts only, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons grated Parmesan
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.

  • Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.

  • In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.


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    This recipe is featured in:

    The Kitchen