Arugula and Roasted Sweet Potato Salad
Bitter greens paired with sweet potatoes, spices and nuts make for the perfect energizing salad.
Makes 5-6 Servings
Ingredient List:
- 4-5 small sweet potatoes, cut into 1-inch cubes
- extra virgin olive oil
- sea salt
- 1 tablespoon brown rice syrup
- Generous pinch of paprika
- Generous pinch of allspice
- Juice of one half fresh lemon
- 2 bunches of arugula, rinsed well, stems trimmed, left whole
- 1/2 cup pistachios or other nuts
Step By Step Instructions:
Preheat oven to 350F. Â Place sweet potato cubes in a mixing bowl, drizzle lightly with oil and season to taste with salt, syrup, paprika and allspice. Â Toss gently to coat squash and transfer to shallow baking dish, avoiding overlap. Â Bake uncovered until the edges are browned and the potatoes are soft, but not mushy, about 20-25 minutes.
While the potatoes bake, whisk together 1/3 cup olive oil, lemon juice and sea salt to taste. Arrange arugula on a serving platter, mound roasted squash on the arugula, sprinkle with pistachios and spoon dressing over top.