Roasted Sweet Potato Salad with Arugula & Balsamic Vinegar
Active time:
75 min
Total time:
75 min
Serves:
4
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.
Steps
1
Preparing the Sweet Potatoes
Ingredients
2 cups sweet potatoes, peeled and cut in 1–inch cubes
2 tbsp white balsamic vinegar
1/4 tsp freshly ground black pepper
1/4 tsp cinnamon
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.
2
Preparing the Dressing
Ingredients
1/2 cup white balsamic vinegar
3 tbsp liquid sweetener
1/4 tsp cinnamon
2 tbsp fresh chives, minced
Prepare the dressing while the potatoes are roasting.
In a small bowl, whisk together the remaining balsamic vinegar, honey, cinnamon and chives.
3
Finishing the Dish
Ingredients
4 cups baby arugula
1 small fennel bulb, thinly shaved on mandolin
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.
