The combination of peppery arugula, roasted sweet potatoes, salty feta cheese, and bold Dijon mustard is irresistible in this warm salad.
Roasted Sweet Potato and Arugula Salad
Makes 4 to 6 servings
Ingredients
- ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
- ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 (4-to 5-ounce) container baby arugula
- ½ cup crumbled feta cheese
- ½ cup sliced red onion
Instructions
- Preheat oven to 450°. Line a rimmed baking sheet with foil.
- On prepared pan, place sweet potatoes. Add 1 tablespoon oil, 1 teaspoon salt, pepper, and paprika, tossing to coat.
- Bake until tender, about 25 minutes, stirring halfway through baking. Let cool just enough to handle.
- In a medium bowl, whisk together honey, vinegar, mustard, and remaining ¼ teaspoon salt. Whisk in remaining ¼ cup oil in a slow, steady stream until well combined. (Salad dressing can be made up to 2 days ahead and refrigerated in an airtight container.)
- On a serving platter, place arugula. Top with sweet potatoes, cheese, and onion. Drizzle with dressing. Serve immediately.
