Warm roasted sweet potato wedges tossed with peppery arugula, tart pomegranate seeds, and creamy feta in a bright citrus vinaigrette.
Roast the sweet potatoes while you prepare the salad greens and dressing for efficient timing. Toss the warm roasted potatoes with the arugula immediately after roasting; the residual heat slightly wilts the greens and melds flavors.
If pomegranate is out of season, substitute dried cranberries (0.5 cup) or fresh orange segments for tartness and color. Pomegranate seeds can be seeded 1 day ahead and stored in an airtight container in the refrigerator.
Ingredients
Scale
Measurement units
- 1 ½ lb sweet potatoes
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- salt
- black pepper
- 5 oz fresh arugula
- 1 cup pomegranate seeds
- ½ cup crumbled feta cheese
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp honey
- 1 small shallot
Ingredients
Scale
Measurement units
- 1 ½ lb sweet potatoes
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- salt
- black pepper
- 5 oz fresh arugula
- 1 cup pomegranate seeds
- ½ cup crumbled feta cheese
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp honey
- 1 small shallot
Instructions
Prepare the sweet potatoes
Preheat oven to 425°F.
Peel sweet potatoes (1 ½ pound) and cut into 1-inch wedges.
Toss wedges with olive oil (2 tablespoon), salt, and black pepper on a sheet pan, spreading in a single layer.
Equipment: sheet pan, oven
Roast the sweet potatoes
Roast in the preheated oven until golden and tender at the edges, stirring halfway through.
Equipment: oven
Make the vinaigrette
In a small bowl, whisk together fresh lemon juice (2 tablespoon), Dijon mustard (½ teaspoon), honey (½ teaspoon), and 1 minced small shallot (1 small).
Slowly whisk in olive oil (1 tablespoon) until emulsified.
Season with salt and black pepper to taste.
Equipment: small bowl, large mixing bowl
Assemble the salad
Place fresh arugula (5 ounce) in a large mixing bowl.
Pour the warm roasted sweet potatoes over the arugula.
Drizzle the vinaigrette over the salad and toss gently to combine.
Divide salad among serving plates and top each portion with crumbled feta cheese (½ cup) and pomegranate seeds (1 cup) distributed evenly.
Equipment: large mixing bowl, small bowl
Before you cook
Cook notes
- • Pomegranate seeds can be seeded 1 day ahead and stored in an airtight container in the refrigerator.
- • Roast the sweet potatoes while you prepare the salad greens and dressing for efficient timing.
- • Toss the warm roasted potatoes with the arugula immediately after roasting; the residual heat slightly wilts the greens and melds flavors.
- • If pomegranate is out of season, substitute dried cranberries (0.5 cup) or fresh orange segments for tartness and color.
- • For a grain-free meal, serve as-is; for heartier portions, toss with 1 cup cooked quinoa or farro before plating.
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