April 25th, 2024
Recipes
Arugula Salad with Sweet Potato and Sun-Dried Tomato
Valentina P
- Difficulty
•
- Time 35"
Tender roasted sweet potato, sun-dried tomatoes, pine nuts, and arugula salad with a simple lemon and olive oil dressing. Filling and delicious.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 medium sweet potato
- 1/2 tablespoon olive oil
- 2 ounces arugula (about 2 large handfuls)
- 1/4 cup pine nuts (or chopped walnuts)
- 1/4 cup sliced sun-dried tomatoes packed in oil (about 1.5 ounces)
- salt and pepper, to taste For the Dressing
- 2 tablespoons olive oil
- 1/2 tablespoon lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit.
- Step 2: Chop the sweet potato into bite-sized chunks. Spread the sweet potatoes on a baking sheet and toss with the 1 tablespoon of olive oil. Season with salt and pepper. Roast for about 30 minutes or until fork-tender, stirring after the first 15 minutes.
- Step 3: Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 1 to 2 minutes or until lightly golden. Shake the pan often to avoid burning. Transfer the toasted nuts to a bowl.
- Step 4: Place the arugula, sun-dried tomatoes, toasted pine nuts, and roasted warm sweet potatoes in a mixing bowl. Toss everything with a few spoonfuls of the sun-dried tomato oil.
- Serve: Transfer into plates. Stir together the olive oil and lemon juice dressing and drizzle over the top of the salad. Enjoy.
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Arugula Salad with Sweet Potato and Sun-Dried Tomato
PT35M 1 medium sweet potato 1/2 tablespoon olive oil 2 ounces arugula (about 2 large handfuls) 1/4 cup pine nuts (or chopped walnuts) 1/4 cup sliced sun-dried tomatoes packed in oil (about 1.5 ounces) salt and pepper, to taste 2 tablespoons olive oil 1/2 tablespoon lemon juice salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
