Sweet Potato, Sun Dried Tomato and Arugula Salad
Salads and Dressings
arugula, dijon mustard, sun dried tomatoes, sweet potato
4 cups sweet potatoes, peeled and cubed
4 tbsp. canola oil, divided
½ cup sundried tomatoes, not packed in oil
½ cup grated Reggiano Parmesan or crumbled Feta cheese
4 cups arugula (or spinach or mixed greens)
4 green onions, chopped
1 ½ tbsp. balsamic vinegar
2 tsp. Dijon mustard (old style/grainy is best)
walnut pieces/pecan pieces/pumpkin seeds (optional)
Preheat oven to 400°F . Line baking sheet with parchment paper.
In large bowl, toss cubed sweet potatoes with 1 tbsp. canola oil.
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.
In medium bowl, cover sundried tomatoes with very hot water and allow to stand for 25 minutes. Drain and chop.
In large bowl, combine cooked sweet potatoes, tomatoes, cheese, arugula and green onion.
Prepare dressing by combining the remaining 3 tbsp. canola oil with the balsamic vinegar and Dijon mustard. Drizzle over salad and toss to combine. Sprinkle with nuts (if using).