Warm sweet potato, sundried tomato and arugula salad
Prepare the roasted sweet potatoes in advance to make quick work of this gorgeous salad.
120 cal Serves 8
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
Step 2In large bowl, toss cubed sweet potatoes with 1 tbsp (15 mL) canola oil.
Step 3Arrange on baking pan and bake for 25 minutes. This can be done up to a day in advance. Keep cooked sweet potatoes refrigerated until assembling the salad.
Step 4In medium bowl, cover sundried tomatoes with very hot water and allow to stand for 25 minutes. Drain and chop.
Step 5In large bowl, combine cooked sweet potatoes, tomatoes, cheese, arugula and green onion.
Step 6Prepare dressing by combining the remaining 2 tbsp (25 mL) canola oil with the balsamic vinegar and Dijon mustard. Drizzle over salad and toss to combine.
Per serving (1 of 8)
- 2 g
- 108 mg
- 280 mg
- Total fat
- 7 g
- Saturated fat
- 1 g
- 5 mg
- 8 g
- 4 g
- 3 g
- Added sugars
- 0 g
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