product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

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.
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.

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.
See our Terms of Service.
  • 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