Sweet potato and arugula salad
Enjoy a delectable blend of roasted sweet potatoes and fresh arugula in this vibrant and healthy salad. Perfect for a taste of culinary delight!
Ingredients:
- Nonstick cooking spray, for spraying the baking sheet
- 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups loosely packed baby arugula
- 4 scallions, white and light green parts only, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated Parmesan
Instructions:
- Preheat your oven to 200 °C. Grease a baking sheet with nonstick spray.
- Mix the sweet potatoes in a big bowl with the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place them on the prepared baking sheet and cook for 20 minutes. Stir them and continue baking until they are soft when pierced with a fork, which should take an additional 15 to 20 minutes. Allow them to cool completely.
- Combine the cooled sweet potatoes, arugula, and scallions in a large bowl. In a small bowl, blend the mayonnaise with the lemon juice and Parmesan cheese; season with salt and pepper. Just before you serve it, toss the dressing with the sweet potato and arugula mixture until well coated.
Summary:
- Calories: 1419 kcal
- Fat: 74 g
- Protein: 21 g
- Carbs: 172 g
- Potassium: 2980 mg
- Magnesium: 232 mg