Sweet Potato Arugula Salad

5 from 4 votes

Sweet Potato Arugula Salad

This sweet potato arugula salad is the perfect balance of sweet and savory flavors. Serve it as a healthy weeknight side dish or save it for a special holiday meal.

Prep Time15

Cook Time9

Total Time45

Course: Salads, Side Dishes

Cuisine: American

Keyword: Holiday Recipes, Sweet Potato Salad

Servings: Servings

Calories: 149kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ¼ pound sweet potatoes peeled and cut into ¾-inch pieces
4 teaspoons olive oil
4 teaspoons pure maple syrup (see Note 1)
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper (See Note 2)
8 cups arugula
¼ cup sliced almonds lightly toasted in a dry skillet
¼ cup finely grated Parmesan cheese (See Note 3)
¼ cup Maple Dijon Dressing or less/more to taste

Instructions

Preheat the oven to 425 degrees F, with one rack set in the center position and a second rack set in the lowest position. Lightly coat a large baking sheet with cooking spray.
Place the sweet potaotes in a medium-sized bowl. Toss them with the olive oil, maple syrup, salt, pepper, ground cinnamon and cayenne pepper (optional). Transfer to the prepared baking sheet and arrange in a single layer.
Roast the sweet potatoes on the center rack for 20 minutes. Using a large spatula, gently flip the potatoes, returning them to a single layer. Roast on the bottom rack for an additional 10 minutes, or until the sweet potatoes are tender and golden brown on the bottom side. Cool slightly.
In a serving bowl, toss the arugula with the toasted almonds and Parmesan cheese. Add the roasted sweet potatoes and Maple Dijon Dressing. Toss gently to combine. Serve.

Notes

Note 1: Opt for pure maple syrup (the real stuff) rather than corn syrup-based syrup. The flavor difference is noticeable!

Note 2: Feel free to decrease or increase the cayenne pepper, depending on how much spice you like. Or leave it out altogether.

Note 3: If following a vegetarian diet, look for Parmesan cheese that's made with vegetable or microbial rennet rather than animal rennet.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition