Summer screams salads for lunch or dinner, but a hearty salad can be enjoyed at any time of the year. After enjoying this simple sweet potato and arugula salad at a local bakery in Bend, Oregon, I began to search for the recipe as it delighted my tastebuds. Thankfully, a recipe wasn’t hard to find, and I quickly made a few tweaks to make it my own.
A playful twist is to serve this salad as the side with your homemade gourmet hamburger on a brioche bun. Instead of fries, you have the sweet potato mixed right along with the greens. Voila! Simple and a balanced meal, non? (Well, maybe that is a stretch, but it truly will ratchet up the gourmet quotient when you serve your burger.) Try my recipe for a lamb and beef burger here, and don’t forget a glass of red wine. Or if serving by itself, a crisp white or rosé.
Sweet Potato & Arugula Salad
yields: 3-4 servings, adapted from Katie Lee’s recipe
- 2 cups 1/2-inch diced sweet potatoes (1-2 large sweet potatoes)
- Extra virgin olive oil for drizzling (about 1-2 tablespoons)
- kosher salt and freshly ground black pepper
- 2-3 cups loosely packed baby arugula
- 4 scallions, white and light green parts only, thinly sliced
- 1/4 cup good quality mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly grated Parmigiano Reggiano
~watch the video below for a demonstration from Shannon’s kitchen
- Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
- Place sweet potatoes (diced) on the baking sheet. Drizzle with EVOO and sprinkle with salt and pepper. Toss with your hands to make sure sweet potatoes are covered evenly. Lay in one layer, making sure they are not stacked on top of each other for even baking.
- Bake for 20 minutes. After 20 minutes, stir the potatoes and continue baking until fork-tender, approximately 15-20 minutes longer. Let them cool completely.
- Mix the greens (arugula and scallions). In a large bowl, mix the greens with the sweet potatoes.
- In a small bowl, whisk the mayonnaise with the lemon juice and parmesan. Season with salt and pepper.
- Just before serving (the sweet potatoes and the dressing can be made ahead of time), place the dressing at the bottom of your salad bowl, pour in your sweet potato and salad mixture and toss, coating the salad and potatoes evenly.
- Dish to your guests and top with freshly grated Parmigiana Reggiano.