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Roasted Sweet Potato Salad
Serves 4 to 6
Time 50 min
This tangy sweet potato and arugula salad just might become a new tradition for your holiday table.
Special Diets:
Ingredients
- 2 small sweet potatoes, diced
- 1/2 medium red onion, thinly sliced
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon, divided
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons finely chopped fresh chives
- 4 cups baby arugula
- 3 medium radishes, sliced paper thin
Method
Preheat the oven to 400°F.
In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon.
Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.
Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl.
Toss together arugula and radishes in another medium bowl.
To serve, arrange arugula mixture on plates.
Toss sweet potatoes in balsamic mixture and spoon over arugula.
Nutritional Info:
Per serving: 160 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 39g carbohydrates (5g dietary fiber, 23g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 small sweet potatoes, diced
- 1/2 medium red onion, thinly sliced
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon, divided
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons finely chopped fresh chives
- 4 cups baby arugula
- 3 medium radishes, sliced paper thin