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Sweet Potato and Arugula Salad

  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
  2. 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.
  3. 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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