Roasted Sweet Potato Salad
|Ingredients||Potatoes, Vegetables, Nuts|
|Day Part||Lunch, Dinner|
|Menu Part||Side Dish|
This is a delightful sweet and tangy potato salad. Sweet potatoes are roasted and mixed with a sherry vinaigrette. The warm salad is topped with candied walnuts and goat cheese for added flavor.
2 lb. sweet potatoes
5 large red jalapeños, seeded and chopped
3 tbsp. olive oil
5 cups arugula, coarsely chopped
1⁄2 cup sherry wine vinaigrette
1 cup goat cheese, crumbled
- Peel sweet potatoes and slice into 2-in. chunks. In roasting pan, combine potatoes, jalapeños, and olive oil; toss until all ingredients are well coated with oil. Roast at 375° F. until golden brown.
- In a large bowl, toss the still-warm potato mixture with arugula and sherry wine vinaigrette.
Stir in goat cheese and assemble plates; garnish with candied walnuts.