Sweet Potato and Arugula Salad
This sweet 'n savoury sweet potato arugula salad is full of warm, tender sweet potatoes, cool, crisp greens, buttery toasted pecans, and tangy vegan feta. And the lemony maple-Dijon dressing? So good.
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and cut into ¾-inch (2cm) cubes, 680g
- 2 tablespoons olive oil 30ml
- ½ teaspoon smoked paprika 1g
- ½ teaspoon garlic powder 1g
- ½ teaspoon fine sea salt 3g
- ¼ teaspoon freshly ground black pepper 0.5g
Maple-Dijon Dressing
- 3 tablespoons extra virgin olive oil 45ml
- 2 tablespoons fresh lemon juice 30ml
- 1 tablespoon Dijon mustard 15g
- 1 tablespoon maple syrup 15ml
- ½ teaspoon fine sea salt 3g
- ¼ teaspoon freshly ground black pepper 0.5g
Salad
- 5 ounces baby arugula 140g
- ½ small red onion very thinly sliced, 50g
- 1 medium avocado sliced or diced, 150g
- ½ cup vegan feta crumbled, 75g
- ⅓ cup pecans roughly chopped, 40g
Instructions
Roast the sweet potatoes
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until all of the pieces are evenly coated.
- Spread the sweet potatoes into a single layer, leaving a little space between the pieces so they roast rather than steam. Roast for 25–30 minutes, turning the pieces with a spatula halfway through cooking. They are ready when tender in the centre and lightly browned and caramelized around the edges.
- Remove from the oven and let cool for about 10 minutes. The sweet potatoes should still be warm, but not piping hot, when added to the salad.
Make the dressing
- While the sweet potatoes are roasting, add the extra virgin olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to a small bowl. Whisk until smooth and well combined.
- Taste the dressing and adjust the seasoning if desired. Set aside until ready to assemble the salad.
Toast the pecans
- Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently so they do not burn.
- Once fragrant and lightly toasted, immediately transfer them to a plate or bowl and let them cool.
Assemble the salad
- Place the arugula and sliced red onion in a large serving bowl. Pour over most of the Maple-Dijon dressing and gently toss until the greens are lightly coated.
- Add the warm roasted sweet potatoes, avocado, vegan feta, and toasted pecans. Gently toss just enough to distribute the ingredients without mashing the avocado, or arrange the toppings over the dressed arugula.
- Drizzle with the remaining dressing and serve immediately.
Notes
- Room to breathe. Spread the sweet potatoes into a single layer on the baking sheet so they roast rather than steam.
- Cool the sweet potatoes. Let the roasted sweet potatoes cool for at least 10 minutes so they don’t wilt the arugula.
- Keep an eye on the pecans. When toasting the pecans, keep the heat to medium-low, keep 'em moving, and don’t take your eyes off of them. They brown quickly!
- Refrigerator: This salad is best eaten shortly after it's made, but you can seal leftovers in an airtight container and store them in the fridge for up to 2 days. I would not freeze this salad. It won’t thaw well.
Nutrition
Serving: 0.25recipe | Calories: 469kcal | Carbohydrates: 39g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 840mg | Potassium: 848mg | Fiber: 9g | Sugar: 10g | Vitamin A: 17078IU | Vitamin C: 17mg | Calcium: 126mg | Iron: 2mg