Arugula Salad with Sweet Potato and Olives - Bravabod
Recipes

Arugula Salad with Sweet Potato and Olives

Valentina

Tender roasted white sweet potatoes combined with savory olives, walnuts, feta, and arugula in a simple olive oil vinaigrette. Healthy, delicious, and filling.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    For the Salad
  • 8 ounces white sweet potato, diced (such as Murasaki or Hannah varieties)
  • 1 1/2 ounces arugula
  • 1/4 cup chopped walnuts
  • 1/4 cup feta cheese (dairy or dairy-free alternative)
  • 8 kalamata olives, sliced
  • 1 tablespoon extra-virgin olive oil For the Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 375 degrees Fahrenheit. Dice the sweet potatoes into 1-inch pieces and spread on a baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Cook for 25 to 30 minutes, or until fork tender. Flip the potatoes halfway through the cooking time.
  2. Step 2: Meanwhile, stir together the vinaigrette.
  3. Step 3: Combine the arugula, warm roasted potatoes, walnuts, feta, and olives in a mixing bowl. Pour in some of the dressing and toss to combine.
  4. Serve: Enjoy with any extra vinaigrette on the side.

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Arugula Salad with Sweet Potato and Olives

PT35M 8 ounces white sweet potato, diced (such as Murasaki or Hannah varieties) 1 1/2 ounces arugula 1/4 cup chopped walnuts 1/4 cup feta cheese (dairy or dairy-free alternative) 8 kalamata olives, sliced 1 tablespoon extra-virgin olive oil 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice 1 teaspoon honey salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings Ingredients:

2 Servings

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Takes 1 min