Warm Sweet Potato, Sundried Tomato and Arugula Salad

Warm Sweet Potato, Sundried Tomato and Arugula Salad

Prepare the roasted sweet potatoes in advance to make quick work of this gorgeous salad. A perfect accompaniment to any grilled or roasted meat. Recipe from CanolaInfo

Servings
8 people
  • Ingredients
    • 4 cups sweet potato, peeled and cubed  (1 L)
    • 3 Tbsp canola oil, divided (45 mL)
    • 1/2 tsp salt (2 mL)
    • 1/2 cup sundried tomatoes, not packed in oil (125 mL)
    • 1/2 cup grated Reggiano Parmesan or crumbled Feta cheese (125 mL)
    • 4 cups package arugula (spinach or mixed greens) (1L)
    • 4 green onions, chopped (4)
    • 1 Tbsp balsamic vinegar (15 mL)
    • 1 tsp Dijon mustard (5 mL)
  • Directions
    1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
    2. In large bowl, toss cubed sweet potato with 1 Tbsp (15 mL) canola oil and salt. Arrange on baking pan and bake for 25 minutes. This can be done up to a day in advance. Keep cooked sweet potatoes refrigerated until assembling the salad.
    3. While sweet potatoes cook, in medium bowl, cover sundried tomatoes with very hot water and allow to stand for 25 minutes. Drain and chop.
    4. In large bowl, combine cooked sweet potatoes, tomatoes, cheese, arugula and green onion.
    5. Prepare dressing by combining the remaining 2 Tbsp (30 mL) canola oil with the balsamic vinegar and Dijon mustard. Drizzle over salad and toss to combine.

Nutritional Analysis

Serving Size
1 cup (250 mL)
Servings
8
Calories
120
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
250 mg
Carbohydrates
4 g
Fiber
4 g
Sugars
3 g
Protein
2 g