GARLIC ROASTED SWEET POTATO & ARUGULA SALAD WITH TURMERIC HONEY MUSTARD YOGURT DRESSING
Roasted sweet potato arugula salad is a perfect lunch or appetizer. Topped with a light honey mustard yogurt dressing with a hint of gorgeous turmeric color.
Provided by Monique of AmbitiousKitchen.com
Categories Lunch Salad Side Dish Vegetarian
Time 35m
Number Of Ingredients 14
Steps:
- Preheat 400 degrees F. Line a large baking sheet with parchment paper. Add sweet potato wedges to the pan and drizzle with olive oil. Add minced garlic, salt and pepper and toss well to combine. Bake wedges for 20-30 minutes, flipping halfway through, until tender and golden.
- While the potatoes are roasting, you can make the dressing: In a small bowl whisk together yogurt, dijon, honey and turmeric. Thin the dressing out with a few teaspoons of water so that you are able to drizzle it over the salad. Place in fridge until ready to use.
- Once the sweet potato wedges are done baking, remove from oven and allow to cool for 5 minutes.
- Add fresh arugula on top, along with cherries and almonds, then drizzle with dressing and serve immediately. Serves 2 and makes a wonderful lunch or appetizer. Also great when served cold!
Nutrition Facts : ServingSize 1 serving, Calories 378 kcal, Carbohydrate 47.6 g, Protein 10.6 g, Fat 17.8 g, SaturatedFat 1.6 g, Fiber 7 g, Sugar 25 g
ROASTED SWEET POTATO ARUGULA SALAD
Cozily spiced roasted sweet potato salad with fresh arugula, hearty beans and a quick 3-ingredient sweet mustard dressing. This versatile plant-based lunch or dinner is really easy to make, delicious and bursts with color and nutrients! Perfect for meal prep, to-go lunches and weeknight dinners.
Provided by Alena
Categories Salads + Bowls
Time 40m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350° F (180 °C) and line a small baking sheet with a piece of parchment paper.
- Toss the sweet potato cubes with paprika, turmeric, cumin, cinnamon and a good pinch of salt and pepper, then arrange them in a single layer on your prepared baking sheet.
- Roast for around 25-30 minutes until the sweet potatoes are nicely browned and fork-tender. You may want to give them a stir halfway through to help them roast evenly.
- While the sweet potatoes are roasting, combine your onion, bell peppers, radishes, arugula and lima beans in a large salad bowl. Season with salt and pepper to taste.
- Assemble your sweet potato lima bean salad by topping your raw veggie mixture with freshly baked sweet potato cubes. Drizzle with the dressing and mix with a spoon.
- Enjoy immediately or store in the fridge for a couple of hours. If you want to make this salad in advance, store the dressing separately and pour it over the salad right before eating.
Nutrition Facts : Calories 476 calories, Carbohydrate 98 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 23 grams fiber, Protein 21 grams protein, SaturatedFat 0 grams saturated fat, Sodium 627 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ARUGULA SALAD WITH ROASTED SWEET POTATOES AND MUSHROOMS
This colorful salad is hearty enough to serve as a main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On 2 large, rimmed baking sheets, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast, rotating sheets halfway through, until vegetables are tender, browned, and dry, about 40 minutes. Reserve 4 cups sweet potatoes and mushrooms (see Cook's Note below).
- In a large bowl, combine arugula with the sauteed corn and 6 cups of the roasted sweet potatoes and mushrooms; toss until arugula wilts slightly. (If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.) Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.
Nutrition Facts : Calories 408 g, Fat 13 g, Fiber 10 g, Protein 11 g
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- 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.
- 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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