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- 2 medium sweet potatoes, peeled and cubed - 4 cups fresh arugula - 1 red bell pepper, diced - ½ cup red onion, thinly sliced - ¼ cup feta cheese, crumbled - ¼ cup walnuts, roughly chopped - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon balsamic vinegar - Salt and pepper to taste This salad starts with sweet potatoes. They bring a warm, sweet flavor. I use two medium ones. Make sure to peel and cube them. Next comes fresh arugula, which adds a nice peppery taste. Four cups of arugula make a great base. Add color with a red bell pepper. Dice one red bell pepper to mix in. For crunch and flavor, use half a cup of red onion. Slice it thin for a milder taste. Feta cheese makes the salad creamy. Crumble a quarter cup and sprinkle it on top. Walnuts add texture and a nutty flavor. Roughly chop a quarter cup of walnuts to mix in. For the dressing, olive oil is key. Use two tablespoons to coat the sweet potatoes. Ground cumin and smoked paprika give warmth and depth. One teaspoon of each will do. Finish with a tablespoon of balsamic vinegar. It adds a tangy touch. Don't forget salt and pepper. They enhance all the flavors! 1. Preheating the oven First, set your oven to 425°F (220°C). This high heat helps the sweet potatoes get nice and caramelized. 2. Tossing sweet potatoes with seasoning In a large bowl, take 2 medium sweet potatoes, peeled and cubed. Add 2 tablespoons of olive oil. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Mix well until all sweet potato pieces are coated. 3. Roasting sweet potatoes Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast them in the oven for 25 to 30 minutes. Stir halfway through to ensure even cooking. They should be tender and lightly caramelized when done. 1. Preparing the salad base While the sweet potatoes roast, grab a large salad bowl. Add 4 cups of fresh arugula, 1 diced red bell pepper, and ½ cup of thinly sliced red onion. Toss these together to mix well. 2. Combining roasted sweet potatoes Once the sweet potatoes cool for a few minutes, add them to your salad bowl. Gently toss the salad to combine the warm sweet potatoes with the fresh greens and veggies. 1. Adding dressing and toppings Drizzle 1 tablespoon of balsamic vinegar over the salad. Toss everything again to coat. Top your salad with ¼ cup of crumbled feta cheese and ¼ cup of roughly chopped walnuts. 2. Serving suggestions Serve your salad right away for a warm dish. You can also let it sit for a few minutes. This helps the flavors meld together, making each bite even more delightful. Enjoy! To get the best caramelization, cut the sweet potatoes into even cubes. This helps them cook uniformly. Toss the cubes well in olive oil, cumin, smoked paprika, salt, and pepper. These spices add a warm, rich flavor. Roast them at 425°F for 25 to 30 minutes. Stir halfway through to ensure even browning. You want them tender with a golden color. For a dynamic flavor boost, consider adding garlic powder or a sprinkle of cayenne pepper for heat. Serve this salad fresh for the best taste. Mix the arugula, red bell pepper, and red onion in a large bowl. Once the sweet potatoes cool a bit, add them to the salad. Drizzle balsamic vinegar over the top and toss gently. This salad pairs nicely with grilled chicken or fish. It is also great with a slice of crusty bread. Feel free to customize your salad! You can add roasted chickpeas for extra protein. If you're not a fan of feta, try goat cheese or leave it out. For nuts, you can use almonds or pecans. If you need a vegan option, skip the cheese and use a vegan dressing. This salad is also gluten-free, making it a great choice for many diets. {{image_2}} You can change up the greens in this salad. If you want a peppery kick, use kale. You can also try spinach for a milder taste. Both add great nutrients. Seasonal vegetables bring life to your salad. In winter, add roasted Brussels sprouts or beets. In summer, fresh corn or cherry tomatoes work well. Adjusting these ingredients keeps the dish fresh and exciting. Changing the cheese can enhance the flavor. Try goat cheese for a tangy bite. Or use sharp cheddar for a richer taste. Each cheese gives a new twist to the salad. You can also swap nuts. Almonds add a crunch, while pecans give a sweet flavor. Each nut will create a unique texture and taste. This is a fun way to customize your salad. You can make your own dressing or buy one. A homemade balsamic vinaigrette with garlic and mustard can add depth. Store-bought dressings are quick and easy, too. Just check the label for quality. Other dressing ideas include tahini or a yogurt-based dressing. Both can add creaminess and flavor. Experiment to find what you like best. To keep your roasted sweet potato salad fresh, use airtight containers. These help lock in moisture and prevent spills. Store the salad in the fridge right away. It’s best to separate the roasted sweet potatoes from the arugula. This way, the greens stay crisp. When it’s time to eat leftovers, you can reheat the sweet potatoes. Place them on a plate and microwave for 30 seconds. Stir and heat for another 30 seconds if needed. You can also serve the salad cold. It tastes great both ways! Your salad will stay fresh for about three days in the fridge. Check for any changes in smell or color. If it seems off, it’s best to toss it out. Always trust your senses when checking for spoilage. Yes, you can. If you want to swap sweet potatoes, try using regular potatoes or butternut squash. Each has its own flavor. Keep in mind, cooking times may change. Regular potatoes usually take a bit longer to cook. Aim for a golden brown color for the best taste. Absolutely! This salad is gluten-free. All the ingredients are safe for a gluten-free diet. Always check labels if you use packaged ingredients. You can make this salad vegan easily. Simply replace feta cheese with a vegan cheese option. Look for brands that offer dairy-free feta. You can also skip the cheese if you prefer. The salad still tastes great without it. This blog post covered a tasty roasted sweet potato salad. You learned about the key ingredients, like sweet potatoes and arugula. I shared step-by-step instructions to roast sweet potatoes and build a salad. You also found tips for perfecting flavors and ideas for customizing your dish. In closing, enjoy experimenting with flavors and ingredients. This salad is easy and fun to make, and it offers many ways to suit your taste.

Roasted Sweet Potato Salad with Arugula

Elevate your mealtime with this delicious roasted sweet potato salad with arugula! Packed with flavor from cumin and smoked paprika, this vibrant salad combines tender roasted sweet potatoes, fresh arugula, and a delightful mix of crunchy walnuts and feta cheese. Perfect as a side or a light meal, this recipe is a must-try. Click to explore the full recipe and enjoy a nutritious bite today! #SweetPotatoSalad #HealthyRecipes #SaladIdeas #FoodieFun
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

4 cups fresh arugula

1 red bell pepper, diced

½ cup red onion, thinly sliced

¼ cup feta cheese, crumbled

¼ cup walnuts, roughly chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon balsamic vinegar

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until they are evenly coated.

      Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

        Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even cooking.

          While the sweet potatoes are roasting, prepare the salad base. In a large salad bowl, combine the arugula, diced red bell pepper, and sliced red onion.

            Once the sweet potatoes are done, let them cool for a few minutes before adding them to the salad bowl.

              Drizzle balsamic vinegar over the salad and gently toss to combine all the ingredients.

                Top with crumbled feta cheese and chopped walnuts. Serve immediately or allow to sit for a few minutes to meld the flavors.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4