Samantha Nicole 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.
