One Sweet Salad

Name: One Sweet Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ***For the salad:***; 1 large sweet potato, scrubbed and cut into 1/4-inch-thick slices; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon fine sea salt; black pepper, to taste; 5 cups fresh arugula, packed; 1/2 cup walnuts, roughly chopped and toasted; 1/2 cup pomegranate seeds; 4 ounces goat cheese, crumbled; ***For the dressing:***; 1 small shallot, minced; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon pure maple syrup or honey; fine sea salt, to taste; black pepper, to taste; 2 tablespoons extra-virgin olive oil

Vegetarian Oven Gastro-Pub

Time: 30 minutes

Yield: 4 servings

About

We have one little secret for you... this isn't like all the other bland and boring salads. No way! This is One Sweet Salad! Enjoy your crispy greens with all sorts of sweetness and flavor... did you know eating healthily could taste this good?! Well, once you taste this sweet and tangy glaze-like vinaigrette drizzled all over these fruits and veggies, there will be no turning back to those old dry, dessert-esque ways of getting some nourishment. You'll always come back to this One Sweet Salad! Here's to eating well in more ways than one!

Ingredients

For the salad:
1 large sweet potato, scrubbed and cut into 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
black pepper, to taste
5 cups fresh arugula, packed
1/2 cup walnuts, roughly chopped and toasted
1/2 cup pomegranate seeds
4 ounces goat cheese, crumbled
For the dressing:
1 small shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon pure maple syrup or honey
fine sea salt, to taste
black pepper, to taste
2 tablespoons extra-virgin olive oil

Directions

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Place the sweet potato slices onto a large rimmed baking sheet.

Step 3 -Drizzle the sweet potatoes with 1 tablespoon of the oil, then sprinkle with 1/4 teaspoon of the salt and the pepper. Toss to coat.

Step 4 -Arrange the sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.

Step 5 -Toss the sweet potatoes and roast until they are soft and browned in places, about 5 minutes.

Step 6 -In a small bowl, add the shallot, the balsamic vinegar, the Dijon mustard, the maple syrup, the remaining salt, and the remaining pepper, and whisk to combine.

Step 7 -Gradually whisk the remaining oil into the shallot mixture until the vinaigrette comes together.

Step 8 -Arrange the arugula on a serving platter.

Step 9 -Top the arugula with the sweet potatoes.

Step 10 -Sprinkle the sweet potatoes with the walnuts, the pomegranate seeds, and the goat cheese.

Step 11 -Drizzle the salad with the vinaigrette.

Step 12 -Serve immediately.

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