Sweet Potato Arugula Salad
- Total Time: 80 minutes
- Yield: 4-5 servings 1x
Description
This Sweet Potato Arugula Salad combines hearty roasted sweet potatoes with fresh arugula, caramelized onions, and a tangy apple cider vinaigrette for a delightful and satisfying dish.
Ingredients
Units
Scale
- 3/4 cup of oil
- 1/2 cup of apple cider vinegar
- 2-3 tablespoons of honey
- 2-3 tablespoons of minced garlic
- Sea salt and pepper to taste
- 1 large red onion, cut into thin rings
- 1 large sweet potato, peeled and cut into cubes
- 2-3 teaspoons of olive oil
- 4 cups of fresh arugula
Instructions
- For the dressing: In a bowl, whisk together ¾ cup of oil, ½ cup of apple cider vinegar, 2-3 tablespoons of honey, and 2-3 tablespoons of minced garlic. Season with sea salt and pepper to taste. Set aside.
- For the salad: Heat 2-3 teaspoons of olive oil in a skillet over low heat. Add the red onion rings and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
- Meanwhile, preheat the oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly crispy.
- In a large bowl, combine the roasted sweet potatoes, caramelized onions, and fresh arugula. Toss gently to mix.
- Drizzle the salad with the prepared dressing and toss again to coat evenly. Serve immediately.
Notes
For a sweeter dressing, adjust the amount of honey to taste. The salad is best served immediately, but you can store leftovers in the fridge for up to 2 days. If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 0
