Description
A vibrant and nutritious salad that perfectly balances the caramelized sweetness of roasted potatoes with the peppery snap of fresh arugula. Enriched with crunchy toasted walnuts and tangy feta cheese, it is tossed in a bright lemon-Dijon vinaigrette. This plant-forward entrée is refined yet simple, making it a perfect healthy meal prep option that delivers deep flavors and varied textures in every bite.
Ingredients
3 cups sweet potatoes, cut into 1.5-inch cubes
4 tbsp olive oil, divided
5 oz baby arugula, washed and dried
1/2 cup green onions, thinly sliced
1/4 cup fresh parsley, roughly chopped
1/4 cup walnuts, toasted
2 tbsp feta cheese, crumbled
1 tsp Dijon mustard
1 tbsp lemon juice
Kosher salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Spread the diced sweet potatoes in a single layer on a large rimmed baking sheet.
Drizzle with one tablespoon of olive oil, season with salt and pepper, and toss to coat.
Roast for 20 to 25 minutes, or until edges are browned and centers are fork-tender; let cool slightly.
In a small bowl, whisk together the remaining olive oil, Dijon mustard, and lemon juice to create the dressing.
In a large serving bowl, combine the roasted sweet potatoes, fresh arugula, green onions, and parsley.
Drizzle the dressing over the salad and toss gently to combine.
Top with toasted walnuts and crumbled feta cheese before serving.
Notes
Ensure the potatoes are cut into uniform sizes for even cooking. For meal prep, store the roasted potatoes and the dressing separately, then toss with fresh arugula just before serving to prevent wilting.
- Prep Time: 15
- Cook Time: 25
- Category: Anti-Inflammatory
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 8mg