Recipes > Roasted Sweet Potato Salad with Arugula & Balsamic Vinegar
This roasted sweet potato salad highlights the no-oil roasting method. While the finished product is a bit drier than it would be with oil, it's refreshed and flavored by a flavorful dressing.
Chad Sarno
- Serves: 4
- Active Time: 1 hr 15 mins
- Total Time: 1 hr 15 mins
- Views: 24,654
- Success Rating: 90% (?)
Steps
Method
Preheat oven to 375°F (190°C) for a convection oven or 475°F (245°C) for a conventional oven.
Toss the sweet potatoes with the vinegar, freshly-ground black pepper, and cinnamon.
On a non–stick sheet pan, or one lined with parchment or a silpat, spread out the potatoes evenly. Place in the oven and roast, turning vegetables over once, for 15-20 minutes or until tender and slightly browned.
Let the potatoes cool until they are near room temperature.
Method
To finish the dish, in a large bowl, gently toss together the arugula and shaved fennel. Next, add the potatoes, drizzle with dressing and toss.
To serve, place a large helping of salad on a plate and sprinkle with toasted seeds or nuts for an added crunch.
9 Comments
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How can I save favorite recipes to my profile for future use?
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Rouxbe StaffHi Daniel- It's easy, just have a look in the recipe detail. There is an icon that looks like an open book. Click that to bookmark the recipe and view it later. ~Ken
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thank you
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This recipe is fantastic! I love the flavors. My new favorite salad!!
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What could be a replacement for white balsamic vinegar, since it's hard to find where I live?
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Rouxbe StaffYou could use dark balsamic, or a light colored vinegar such as rice vinegar or apple cider vinegar.
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Is there a search bar for recipes?
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Click on “Recipes” at the top of the screen. You should get a new page with a list of options listed on the left. There is a search bar at the top of the list.
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I love this recipe. I used peach balsamic vinegar instead.
Details