Yes-We-Can-Have-Sweet Potatoes-for-Dinner Salad
Nicholas Day
Photo by Linda Xiao
- Serves
- 4, lightly
This recipe is infinitely adaptable -- even calling it a recipe may be going too far. It is sweet potatoes, a salad green, some cheese, dressing. It is intended to be augmented, although not overloaded. I have put a fried egg on top before and been pleased.
Ingredients
Salad
- 3 large sweet potatoes, peeled
- 1 bunch arugula
- 1/2 cup feta, chopped
- 1/2 cup walnuts
- 1/2 cup whole scallions, tops and bottoms, roughly chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoon sherry vinegar
- 1 teaspoon mustard
- 1 garlic clove, crushed
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Directions
Instructions
- Step 1
Preheat the oven to 425 degrees and chop the sweet potatoes into slightly larger than bite-sized pieces. Toss with a couple tablespoons of olive oil, generously salt, and place in a large roasting pan; if they look claustrophobic, use another pan. Roast for about a half-hour, gently turning every 10 minutes or so. You want them golden and toothsome, but not mushy. During the last five to ten minutes of roasting, add the walnuts to the oven in a separate pan, toasting until fragrant.
- Step 2
Meanwhile, place the arugula in a large bowl and add the feta and scallions. Put the ingredients for the dressing in a jar and shake well; remove the garlic clove.
- Step 3
When the sweet potatoes and walnuts are just out of the oven, dress the salad. Then scatter the warm sweet potatoes and walnuts over the top. Serve.