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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Arugula and Roasted Sweet Potato Salad Recipe

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This recipe for Arugula and Roasted Sweet Potato Salad is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes, cut into 1 inch thick rounds (unpeeled)
2 leeks, white and pale-green parts only, halved lengthwise and cut into 2-inch pieces, washed well
1/4 cup extra-virgin olive-oil
coarse salt and freshly ground pepper
1 1/2 tsp. Dijon mustard
1 T. sherry vinegar
4 cups loosely packed baby arugula (about 5 ounces), washed well and dried
Directions:
Directions:
Serves: 4

Preparation Time: 30 minutes


Preheat oven to 400ºF. Combine sweet potatoes and leeks on a rimmed baking sheet, and toss with 2 T. oil, season with salt and pepper. Spread in a single layer and roast until leeks are golden and sweet potatoes are tender when pierced with a fork, 20 to 22 minutes, tossing once halfway through. Let cool about 10 minutes. Meanwhile, whisk together mustard and vinegar, then slowly whisk in remaining 2 T. oil; season with salt and pepper. Toss roasted vegetable with arugula and vinaigrette.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Roasted vegetables are delicious. Try winter squash, beets, or parsnips, peeled and cut into uniform pieces so they will cook evenly.

 

 

 

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