Are you an arugula fan? I love the peppery tastes of it and in this salad, it pairs perfectly with the roasted sweet potatoes and sliced pears. Top it off with blue cheese (or goat or feta) and a honey Dijon vinaigrette and you’ve got a Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese that is absolutely delightful.
You can make this salad any time of the year. It’s perfect as a main dish or side dish especially for fall and winter meals. Toss in some dried cranberries for a pop of color and added fall/winter flavor.
Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
1 T. extra-virgin olive oil
2 sweet potatoes, peeled and cut into bite-size cubes
1 t. curry powder
1 t. smoked paprika
4 c. baby arugula
2 medium shallots, thinly sliced
2 pears, thinly sliced
2 T. extra-virgin olive oil
2 t. Dijon mustard
3 T. apple cider vinegar
2 t. honey
¼ c. toasted hazelnuts, roughly chopped (you can also use pecans or walnuts if you’d prefer)
2 oz. blue cheese, crumbled (not a blue cheese fan? Use goat or feta)
Sea salt and black pepper, to taste
Directions
Preheat the oven to 400° F.
On a rimmed baking sheet, toss the cubed sweet potato pieces with olive oil, curry powder, and smoked paprika. Season to taste with salt and black pepper.
Place in oven and roast 15-20 minutes or until fork-tender and golden brown.
In a large salad bowl, toss together the arugula, shallots, and pears.
In a small mixing bowl, whisk together the extra-virgin olive oil, Dijon, vinegar, and honey. Season with salt and pepper to taste.
Pour the dressing over the arugula and toss everything together to combine.
Top the salad with warm sweet potato pieces, hazelnuts, and crumbled blue cheese.
Serve immediately. Enjoy!
Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 sweet potatoes peeled and cut into bite-size cubes
- 1 tsp curry powder
- 1 tsp smoked paprika
- 4 cups baby arugula
- 2 medium shallots thinly sliced
- 2 pears thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 3 tbsp apple cider vinegar
- 2 tsp honey
- ¼ c. toasted hazelnuts roughly chopped
- 2 oz. blue cheese crumbled (not a blue cheese fan? Use goat or feta cheese instead)
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400° F.
- On a rimmed baking sheet, toss the cubed sweet potato pieces with olive oil, curry powder, and smoked paprika. Season to taste with salt and black pepper.
- Place in oven and roast 15-20 minutes or until fork-tender and golden brown.
- In a large salad bowl, toss together the arugula, shallots, and pears.
- In a small mixing bowl, whisk together the extra-virgin olive oil, Dijon, vinegar, and honey. Season with salt and pepper to taste.
- Pour the dressing over the arugula and toss everything together to combine.
- Top the salad with warm sweet potato pieces, hazelnuts, and crumbled blue cheese.
- Serve immediately.