28 April, 2022
Roasted Sweet Potato Salad with a Apple Maple VinaigretteComments : 3 Posted in : Brunch or Lunch, Soups - Salads - Sandwiches on by : Cook Plate Fork Tags: brunch, Lunch, roasted sweet potatoes, Salad, sweet potatoes
This golden roasted sweet potato salad with arugula, pecans, dried cranberries, goat cheese, and a wonderfully delicious Apple Maple Vinaigrette makes for a great accompaniment to just about any meal.
Goat cheese can be purchased plain or with added flavors. Like Basil, Rosemary and even Honey.
This recipe is using goat cheese with honey. Though you can opt for other flavors or just plan goat cheese.
True to their name, sweet potatoes have a naturally sweet flavor, which is further enhanced through cooking methods like roasting.
Kathleen Goodwin, RD of the Diet Channel says that sweet potatoes come in 2nd on a list of the top 10 most nutritious super foods.
As for the leafy green in this salad called rocket, another name for arugula, it has a distinctive peppery crunch and is a great addition to any salad that has vegetables or fruit.
Try These Deliciously Yummy Salads Made With Arugula
Roasted Sweet Potato Salad with a Apple Maple Vinaigrette
For the Salad
3 large sweet potatoes (about 2 pounds total)
2 tablespoons olive oil
1 teaspoon Himalayan salt
1/2 teaspoon freshly ground black pepper
2 packed cups arugula
1/2 cup pecan halves
1/2 cup dried cranberries
4 ounces goat cheese
For the Dressing
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon Himalayan salt
1/4 cup olive oil
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel the sweet potatoes and cut into 3/4-inch cubes. Place on a rimmed baking sheet lined with aluminum foil.
Add olive oil, salt, and black pepper, and toss to combine. Spread out into a single layer.
Cover baking sheet with aluminum foil and roast for 10 minutes. Remove foil and continue roasting for another 10 minutes.
Remove from oven and let cool for at least 10 minutes. Spoon roasted sweet potato into a large salad bowl, cover and place the bowl in refrigerator.
Meanwhile, make the dressing.
Place apple cider vinegar, Dijon mustard, maple syrup, ground cumin, smoked paprika, and salt in a medium bowl and whisk to combine.
While whisking gradually add olive oil in a steady stream and whisk until the dressing is combined and emulsified.
Remove salad bowl from fridge and add the arugula, pecan halves, dried cranberries, and crumbled goat cheese into the bowl.
Drizzle with the dressing and toss to combine.
Plate and eat alone or with your favorite protein.
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