Roasted Sweet Potato, Sesame and Arugula Salad with Honey-Balsamic Dressing
Roasted Sweet Potato, Sesame and Arugula Salad with Honey-Balsamic Dressing
Ingredients
Serves 4
2 medium sweet potatoes, diced (either peeled or unpeeled)
½ red onion, thinly sliced
1 tablespoon olive oil
½ teaspoon chili powder
Pinch of cayenne pepper (optional)
Salt and pepper
6 cups baby arugula
4 medium radishes, sliced paper thin
2 tablespoons toasted sesame seeds
2 tablespoons finely chopped fresh chives (optional)
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons cup extra-virgin olive oil
Coarse salt and ground pepper
Directions
Preheat oven to 375°F (190°C). Toss the sweet potatoes and onion with the vegetable oil, chili powder, cayenne, salt and pepper.
Place on a baking sheet and roast for 20 minutes, stirring gently every 5 to 10 minutes.
Increase the heat to 400°F (200°C) and roast for another 5 to 10 minutes until the sweet potatoes are golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.
In the meantime, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper and set aside.
In a medium bowl toss together arugula, sliced radishes, and chives.
In another bowl toss sweet potatoes with honey-balsamic dressing.
To serve, arrange arugula mixture on plates. Spoon sweet potatoes over arugula, sprinkle with toasted sesame seeds and serve.