Make Ahead

Roasted Sweet Potato, Quinoa and Arugula Salad

November  1, 2012
0 Stars
Author Notes

Incredibly healthy, sweet potatoes are packed with vitamin A and beta-carotene and are one of the most affordable super foods we know. Here we roast them with coconut oil, which is high in lauric acid, and cinnamon, which helps to naturally stabilize your blood sugar. Mixed together with quinoa and arugula, this is one of our favorite and most satisfying fall salads. —Weird & Ravenous

  • Serves four
Ingredients
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups cooked quinoa
  • 3 cups baby arugula leaves, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
In This Recipe
Directions
  1. Preheat the oven to 425ºF.
  2. Toss the sweet potatoes, coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt.
  3. Roast the sweet potatoes until softened and a little bit browned, about 20 minutes.
  4. Transfer the sweet potatoes to a large bowl and combine them with the quinoa and arugula. Drizzle over the olive oil and lemon juice and stir the ingredients together to combine. Season to taste with salt and a bit more lemon juice if you'd like it. Serve warm or at room temperature.

See what other Food52ers are saying.

  • Miachef
    Miachef
  • hardlikearmour
    hardlikearmour
  • Tbird
    Tbird
  • Tasha M.
    Tasha M.
  • Weird & Ravenous
    Weird & Ravenous
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.

9 Reviews

Miachef November 27, 2012
In order to make this more savory than sweet, I tossed the sweet potatoes w/ olive oil, salt, and pepper (instead of cinnamon and coconut oil), and roasted. I also gently sauteed the arugula in a little olive oil before adding to the sweet potatoes...yum!
 
Tasha M. August 1, 2013
I also replaced the coconut oil with olive oil and added salt and pepper with the cinnamon. Then, I replaced arugula with spinach. Yum!
 
CVGHO November 25, 2012
To die for
 
S. B. November 18, 2012
Making this for the second time. YUM.
 
hardlikearmour November 7, 2012
My husband and I had the is for supper this evening, though I used half curry powder and half cinnamon to season the sweet potatoes. It is simple and delicious, and will be made again in my household! Thanks!
 
Author Comment
Weird &. November 7, 2012
So glad you enjoyed it! Mixing it up with curry powder sounds great— we like these with all sorts of spices, including ground coriander and crushed fennel seeds and even a bit of red chili if you like some heat!
 
Tbird November 5, 2012
I made this for dinner last night, along with the Roasted Chicken with Grapes. Man, oh, man did I make my family happy. I served the salad on the same plate as the chicken, so the dressing and the sauce inter-mingled. I was really hoping for left-overs (and I made a double-batch), but unfortunately, only one chicken leg remained.

Yumm, yumm,. yumm. This will now be a staple salad for us in the Fall. Thanks!
 
Author Comment
Weird &. November 5, 2012
We love hearing this, thanks Tbird! We will also definitely have to try the Roasted Chicken with Grapes real soon!
 
Tbird November 5, 2012
I made this for dinner last night, along with the Roasted Chicken with Grapes. Man, oh, man did I make my family happy. I served the salad on the same plate as the chicken, so the dressing and the sauce inter-mingled. I was really hoping for left-overs (and I made a double-batch), but unfortunately, only one chicken leg remained.

Yumm, yumm,. yumm. This will now be a staple salad for us in the Fall. Thanks!