Marina Kotova - Certified Functional Health Practitioner Serving DMV: District of Columbia, Maryland, Virginia, & Surrounding Areas
Time
Time : 30 min
Description
This salad is a household favorite of mine. It is packed with antioxidants and fiber from the sweet potato and pomegranate and a wonderful way to get in your cruciferous vegetables with the choice of arugula. Such a delicious combination of fresh arugula, sweet pomegranates crunchy nuts and creamy goat cheese. Enjoy!
Directions
Step 1
Preheat oven to 420°F.
Step 2
Place sweet potato cubes on a large baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss to coat and arrange in a single layer. Roast for 10 minutes, toss, then continue roasting until the potatoes are soft and browned in places, about 5 minutes more.
Step 3
Meanwhile, whisk shallot, vinegar, mustard, maple syrup (or honey), the remaining pinch of salt and pepper to taste in a small bowl. Gradually whisk in the remaining 2 tablespoons oil until the vinaigrette comes together. ( add a tablespoon of water if the dressing is too thick)
Step 4
Toss together arugula and dressing in a large bowl. Top with the sweet potatoes and sprinkle with walnuts, pomegranate and goat cheese (if using). Serve immediately.
Ingredients
1 inch large sweet potato (about 8 ounces), washed and cut into 1/4 thick cubes
3 tablespoons extra virgin olive oil, divided
¼ teaspoon fine sea salt plus a pinch, divided
Freshly ground black pepper to taste
2 tablespoons red onion , minced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon pure maple syrup or honey
8 cups packed fresh arugula
½ cup roughly chopped toasted walnuts
½ cup pomegranate seeds
4 ounces goat cheese, crumbled