Oh, the weather outside is frightful, but this salad is so delightful! Since we’ve no place to go (except for the table), Let It Snow Salad! The fluffy, caramel-like sweetness of the sweet potatoes serves as a fantastic base for a snowfall of flavors, from the crunchy pepitas, to the tart cranberries, to the crumbly, creamy cheese. Arugula adds a little garden freshness and the tangy honey mustard dressing bundles up for the season with a beautiful flavor! Let’s just stay in and eat Let It Snow Salad instead of going outside!
Ingredients
For the honey mustard dressing:
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon or stone-ground mustard
- 4 tablespoons extra-virgin olive oil
For the salad:
- 2 pounds sweet potatoes, diced into 3/4-inch cubes and skin-on
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- 2 cups baby arugula
- 1/2 medium shallot, thinly sliced into half-moons
- 1/4 cup dried cranberries or cherries
- 1/4 cup pepitas
- 1/4 cup feta or goat cheese crumbles, optional
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a medium bowl, whisk together the honey, the white wine vinegar, and the mustard.
Step 4 –Slowly whisk 4 tablespoons of the olive oil, 1 tablespoon at a time, into the honey mixture until fully combined and an emulsion forms.
Step 5 –In a large bowl, mix the sweet potatoes with the remaining olive oil, the garlic powder, the salt, and the pepper.
Step 6 –Place the sweet potatoes on the prepared baking sheet in an even layer.
Step 7 –Bake until the cubes are tender and browned on the bottom, about 25 minutes.
Step 8 –In a bowl mix the roasted sweet potatoes, the baby arugula, the shallot, the cranberries, the pepitas, the feta, and 6 tablespoons of the honey mustard dressing.
Step 9 –Toss together and serve.
