Sweet Potato Salad
This Sweet Potato Salad with Arugula, Walnuts, and Feta hits that balance perfectly.
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Servings: 4 servings
Calories: 437kcal
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (2 g) smoked paprika
- Salt and pepper to taste
- 4 cups (80 g) arugula
- 1/2 cup (59 g) walnuts toasted
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 cup (59 ml) olive oil for dressing
- 2 tablespoon (30 ml) lemon juice
- 1 teaspoon (5 ml) honey
- 1/2 teaspoon (2 ml) Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika (if using), salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until they are tender and slightly caramelized. Let them cool slightly.
- While the sweet potatoes are roasting, toast the walnuts. Place them in a dry skillet over medium heat and stir frequently for 3-5 minutes, until fragrant and lightly browned. Remove from heat and let cool.
- In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
- In a large bowl, combine the arugula, roasted sweet potatoes, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
- Sprinkle the crumbled feta over the top of the salad. Serve immediately.
Nutrition
Calories: 437kcal | Carbohydrates: 28g | Protein: 7g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Cholesterol: 17mg | Sodium: 289mg | Potassium: 552mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16835IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.