Author Notes
This is another one of those simple-is-best salads, where you can really taste the ingredients. Try it as a first course with a roast chicken, or as a full meal in itself. And reward yourself: don’t skimp on the cheese. You deserve it. —Furey and the Feast
Continue After Advertisement
Ingredients
-
1
sweet potato
-
1 tablespoon
extra virgin olive oil
-
1 teaspoon
dried rosemary, crushed
-
4 cups
packed arugula
-
1/4 cup
extra virgin olive oil
-
1 tablespoon
white wine vinegar
-
Salt and pepper, to taste
-
Shaved Parmesan cheese
Directions
-
Preheat oven to 425 degrees. Cut sweet potato into crouton-sized pieces and arrange on a parchment-lined baking sheet. toss with 1 tablespoon olive oil, rosemary, salt and pepper. Roast for 15 to 20 minutes, or until pieces are browned and tender. Remove from oven and set aside to cool.
-
In a large bowl, add arugula, olive oil, vinegar, salt and pepper. Toss mixture until all leaves are coated. Throw in roasted sweet potatoes, toss, and garnish with shaved Parmesan.
See what other Food52ers are saying.