Description
Thanksgiving isn’t just about turkey; it’s a celebration of flavors! This Roasted Sweet Potato Arugula Salad combines the earthy sweetness of roasted sweet potatoes with the peppery zing of fresh arugula. Topped with tangy feta and crunchy pecans, it’s a vibrant addition to your holiday table that everyone will love. Easy to prepare and visually stunning, this salad is sure to impress your guests, making it a delightful side or a star dish at any gathering.
Ingredients
Scale
- 2 cups sweet potatoes, diced (about 300g)
- 4 cups fresh arugula (about 120g)
- 3 tbsp extra virgin olive oil
- ? cup crumbled feta cheese (about 75g)
- ? cup toasted pecans (about 60g)
- 2 tbsp balsamic vinegar
Instructions
- Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes in a bowl with 2 tablespoons of olive oil, salt, and pepper until coated. Spread them on the baking sheet.
- Roast sweet potatoes for 25-30 minutes until tender and caramelized.
- While sweet potatoes roast, toast pecans in a skillet over medium heat for about 5 minutes until fragrant.
- In a large bowl, combine roasted sweet potatoes, arugula, feta cheese, and toasted pecans. Drizzle with balsamic vinegar and toss gently.
- Serve immediately on a beautiful platter or individual bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg