Garlic Roasted Sweet Potato Arugula Salad With Turmeric Honey Mustard Yogurt Dressing Recipes

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GARLIC ROASTED SWEET POTATO & ARUGULA SALAD WITH TURMERIC HONEY MUSTARD YOGURT DRESSING



Garlic Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing image

Roasted sweet potato arugula salad is a perfect lunch or appetizer. Topped with a light honey mustard yogurt dressing with a hint of gorgeous turmeric color.

Provided by Monique of AmbitiousKitchen.com

Categories     Lunch     Salad     Side Dish     Vegetarian

Time 35m

Number Of Ingredients 14

1 1/2 tablespoons olive oil
2 medium sweet potatoes, cut into 1/2 inch thick wedges
2 garlic cloves, minced
1/2 teaspoon salt
Freshly ground black pepper
For the dressing:
1/4 cup nonfat greek yogurt
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon ground turmeric
For the topping:
2-3 cups fresh arugula
1/4 cup dried cherries
1/4 cup toasted sliced almonds

Steps:

  • Preheat 400 degrees F. Line a large baking sheet with parchment paper. Add sweet potato wedges to the pan and drizzle with olive oil. Add minced garlic, salt and pepper and toss well to combine. Bake wedges for 20-30 minutes, flipping halfway through, until tender and golden.
  • While the potatoes are roasting, you can make the dressing: In a small bowl whisk together yogurt, dijon, honey and turmeric. Thin the dressing out with a few teaspoons of water so that you are able to drizzle it over the salad. Place in fridge until ready to use.
  • Once the sweet potato wedges are done baking, remove from oven and allow to cool for 5 minutes.
  • Add fresh arugula on top, along with cherries and almonds, then drizzle with dressing and serve immediately. Serves 2 and makes a wonderful lunch or appetizer. Also great when served cold!

Nutrition Facts : ServingSize 1 serving, Calories 378 kcal, Carbohydrate 47.6 g, Protein 10.6 g, Fat 17.8 g, SaturatedFat 1.6 g, Fiber 7 g, Sugar 25 g

ROASTED SWEET POTATO AND ARUGULA SALAD



Roasted Sweet Potato and Arugula Salad image

Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.

Provided by April @ Girl Gone Gourmet

Categories     Side Dish

Time 35m

Number Of Ingredients 12

3 cups diced sweet potato, cut into 1"-inch cubes
4 tablespoons olive oil, divided
Kosher salt
Black pepper
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper
5 ounces baby arugula
1/2 cup thinly sliced green onions
1/4 cup roughly chopped fresh parsley
1/4 cup walnuts
2 tablespoons feta cheese

Steps:

  • Preheat the oven to 400 degrees. Spread the potatoes in an even layer on a baking sheet. Drizzle 1 tablespoon of olive oil over the top of the potatoes and season them with a few pinches each of salt and pepper. Stir the potatoes around to coat them evenly in the oil. Roast the potatoes for 20 to 25 minutes, or until they are fork tender. Remove them from the oven and cool them in the pan while you prepare the rest of the salad.
  • In a small bowl, whisk the mustard and lemon juice with 3 tablespoons of olive oil until combined. Season the dressing with a generous pinch of salt and a pinch of pepper.
  • In a large bowl, toss the arugula, green onion, parsley, and potatoes together. Add two tablespoons of the dressing to the bowl and gently toss it with the greens and potatoes until they are evenly coated. Divide the salad between two plates and garnish with the walnuts and feta cheese.

Nutrition Facts : ServingSize 1/2 of recipe, Calories 649 calories, Sugar 12.1g, Sodium 699.7mg, Fat 47.8g, SaturatedFat 7g, UnsaturatedFat 38.6g, TransFat 0g, Carbohydrate 51g, Fiber 10.1g, Protein 10.9g, Cholesterol 8.3mg

SWEET POTATO AND ARUGULA SALAD



Sweet Potato and Arugula Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray, for spraying the baking sheet
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
  • In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

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