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
Warm sweet potato, sundried tomato and arugula salad on a white square plate.

Ingredients

Directions

  1. Step 1

    Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

  2. Step 2

    In large bowl, toss cubed sweet potatoes with 1 tbsp (15 mL) canola oil.

  3. Step 3

    Arrange 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.

  4. Step 4

    In medium bowl, cover sundried tomatoes with very hot water and allow to stand for 25 minutes. Drain and chop.

  5. Step 5

    In large bowl, combine cooked sweet potatoes, tomatoes, cheese, arugula and green onion.

  6. Step 6

    Prepare 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.

Nutritional information

Per serving (1 of 8)

Calories
120
Protein
2 g
Sodium
108 mg
Potassium
280 mg
Total fat
7 g
Saturated fat
1 g
Cholesterol
5 mg
Carbohydrates
8 g
Fibre
4 g
Sugars
3 g
Added sugars
0 g

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