piced Sweet Potato Salad with Apples, Grapes, and Almonds - serves 4
2 medium sweet potatoes, peeled and cut into 1" cubes
1 tbsp. olive oil
1 tbsp. toasted sesame oil
1 tsp. ground cumin
1/2 tsp. salt
2 Fuji or Gala apples, cored and cut into 1" cubes
2 cups green grapes, halved if large
1/2 c. dried blueberries (I like Trader Joe's dried wild blueberries)
1/4 c. sliced almonds
4 c. arugula
3/4 c. apple cider or apple juice
2 tbsp. cider vinegar
2 tbsp. minced shallots
2 tsp. dijon mustard
1/2 c. olive oil
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 375º.
Toss sweet potatoes, 1 tbsp. olive oil, sesame oil, cumin, and 1/2 tsp. salt in a medium bowl. Spread on a baking sheet in a single layer and roast until tender and starting to brown, about an hour. Let cool slightly.
Meanwhile, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook until the mixture is reduced to about 1/4 cup, 6-8 minutes. Take off the heat and whisk in 1/2 c. olive oil, 1 tsp salt, and 1/2 tsp. pepper.
Place arugula in a large bowl and toss with some of the dressing. Divide the arugula among four plates and top with apples, grapes, dried blueberries, almonds, and sweet potatoes. Drizzle more dressing over the top and serve.