arugula and cucumber salad with roasted sweet potato.
For the green part of this salad, mix together sliced cucumber and a few handfuls of arugula (for a single serving).
An ideal winter-time side, this salad combines the sweetness from the roasted potatoes with the sharp peppery taste of the arugula (as you can tell, we are huge fans of arugula).
To start you'll first need to roast the sweet potato. For an individual portion, usually one medium-to-large-sized potato will do.
Preheat your oven to 425 degrees F.
Next you'll want to cut the potato into small pieces and place them onto a baking sheet lined with aluminum foil. Season the sweet potato liberally with salt, cracked black pepper, olive oil and herbes de provence.
Mix well together with your hands making sure the potatoes are well covered in each ingredient.
Don't be afraid to get messy!
Place the sweet potato in the oven for roughly 25-30 minutes or until they're evenly roasted and golden brown.
Dress the greens simply with extra virgin olive oil, balsamic vinegar, salt and cracked black pepper.
Lastly place the sweet potato overtop and toss together. You have two options: either wait until the potatoes have cooled or add the roasted pieces while they're still warm. Either way, this salad is delicious.
Grab a fork and enjoy!
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