Author Notes
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. —Nicholas Day
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Ingredients
- Salad
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3
large sweet potatoes, peeled
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1 bunch
arugula
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1/2 cup
feta, chopped
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1/2 cup
walnuts
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1/2 cup
whole scallions, tops and bottoms, roughly chopped
- Dressing
-
1/4 cup
olive oil
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2 tablespoons
sherry vinegar
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1 teaspoon
mustard
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1
garlic clove, crushed
Directions
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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.
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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.
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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.
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