Description
A delightful and nutritious salad featuring roasted sweet potatoes, crunchy seeds, and a zesty dressing, perfect as a side dish or light meal.
Ingredients
- 1½ pounds sweet potatoes (about 3 large, peeled and cut into 1-inch pieces)
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 3 tablespoons seeds (pumpkin, sesame, sunflower, or a mix)
- ¼ cup dried cranberries
- ½ red onion (thinly sliced)
- 5 cups arugula (or baby spinach, or both)
- 3 ounces feta cheese (crumbled)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoon maple syrup (or honey)
- 1 teaspoon dried oregano
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper (or red pepper flakes)
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Instructions
- 1. Preheat the oven to 400°F (200°C) or use an air fryer (no preheating needed).
- 2. Peeled and chopped sweet potatoes into 1-inch cubes. Toss with ½ tablespoon of olive oil and sprinkle with ½ teaspoon salt. Bake for about 30 minutes or air fry for 20 minutes until tender.
- 3. In a pan, heat ½ tablespoon olive oil. Add seeds and dried cranberries, seasoning with a pinch of salt. Toast on low heat for two minutes, stirring often. Set aside to cool.
- 4. In a bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
- 5. On a large serving platter, arrange arugula and top with roasted sweet potatoes, red onion, crumbled feta, toasted seeds, and cranberries. Drizzle half the dressing over the salad and serve remaining dressing on the side.