Roasted Sweet Potato & Arugula Salad
A vibrant autumn salad with roasted sweet potatoes, creamy goat cheese, and maple vinaigrette — simple, warm, and delicious.
Ingredients:
- 2 medium sweet potatoes peeled & cubed
- 1 tbsp olive oil
- Salt & pepper to taste
- 4 cups arugula
- ¼ cup crumbled goat cheese
- 2 tbsp toasted pecans or walnuts
- 2 tbsp dried cranberries optional
Maple Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ½ tsp Dijon mustard
- Salt & pepper to taste
Instructions:
- Preheat oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper. Roast 20–25 minutes, until golden and tender.
- In a small bowl, whisk vinaigrette ingredients until smooth.
- In a large bowl, combine arugula, roasted sweet potatoes, goat cheese, nuts, and cranberries.
- Drizzle with vinaigrette and toss gently.
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