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Sweet potato and arugula salad on a white plate

Sweet Potato and Arugula Salad

Food Network
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Cook Time 1 hour 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Servings 7
Calories 180

Ingredients 

  • Cooking Spray
  • 6 cups Sweet Potatoes Cut into ½ inch pieces
  • 1 Tbsp Olive Oil
  • 2 cups Baby Arugula
  • 4 Scallions Thinly sliced
  • ¼ cup Mayonnaise
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Parmesan Cheese Grated

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl Large

Instructions

  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
  • In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

Nutrition

Nutrition Facts
Sweet Potato and Arugula Salad
Amount per Serving
Calories
 
180
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
4
mg
1
%
Sodium
 
139
mg
6
%
Potassium
 
432
mg
12
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
16394
IU
328
%
Vitamin C
 
7
mg
8
%
Calcium
 
66
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baby Arugula, Cooking Spray, Ground Black Pepper, Kosher Salt, Lemon Juice, Olive Oil, Parmesan, Scallions, Sweet Potatoes