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Photo: Alex Shytsman
Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large sweet potato (about 8 ounces), scrubbed and cut into 1/4-inch-thick slices3tablespoonsextra-virgin olive oil, divided¼teaspoonfine sea salt plus a pinch, dividedFreshly ground black pepper to taste1smallshallot, minced2tablespoonsbalsamic vinegar1tablespoonDijon mustard1teaspoonpure maple syrup or honey5cupspacked fresh arugula½cuproughly chopped walnuts, toasted (see Tip)½cuppomegranate arils (seeds)4ouncesgoat cheese, crumbled (optional)
Cook Mode(Keep screen awake)
Ingredients
1large sweet potato (about 8 ounces), scrubbed and cut into 1/4-inch-thick slices
3tablespoonsextra-virgin olive oil, divided
¼teaspoonfine sea salt plus a pinch, divided
Freshly ground black pepper to taste
1smallshallot, minced
2tablespoonsbalsamic vinegar
1tablespoonDijon mustard
1teaspoonpure maple syrup or honey
5cupspacked fresh arugula
½cuproughly chopped walnuts, toasted (see Tip)
½cuppomegranate arils (seeds)
4ouncesgoat cheese, crumbled (optional)
DirectionsPreheat oven to 450°F.Place sweet potato slices on a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss to coat and arrange in a single layer. Roast for 15 minutes, toss, then continue roasting until the potatoes are soft and browned in places, about 5 minutes more.Meanwhile, whisk shallot, vinegar, mustard, maple syrup (or honey), the remaining pinch of salt and pepper to taste in a small bowl. Gradually whisk in the remaining 2 tablespoons oil until the vinaigrette comes together.Arrange arugula on a serving platter. Top with the sweet potatoes and sprinkle with walnuts, pomegranate arils and goat cheese (if using). Drizzle with the vinaigrette. Serve immediately.To make aheadRefrigerate dressing (Step 3) for up to 3 days; shake well before using.TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, December 2022
Directions
Preheat oven to 450°F.Place sweet potato slices on a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss to coat and arrange in a single layer. Roast for 15 minutes, toss, then continue roasting until the potatoes are soft and browned in places, about 5 minutes more.Meanwhile, whisk shallot, vinegar, mustard, maple syrup (or honey), the remaining pinch of salt and pepper to taste in a small bowl. Gradually whisk in the remaining 2 tablespoons oil until the vinaigrette comes together.Arrange arugula on a serving platter. Top with the sweet potatoes and sprinkle with walnuts, pomegranate arils and goat cheese (if using). Drizzle with the vinaigrette. Serve immediately.To make aheadRefrigerate dressing (Step 3) for up to 3 days; shake well before using.TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Preheat oven to 450°F.
Place sweet potato slices on a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss to coat and arrange in a single layer. Roast for 15 minutes, toss, then continue roasting until the potatoes are soft and browned in places, about 5 minutes more.
Meanwhile, whisk shallot, vinegar, mustard, maple syrup (or honey), the remaining pinch of salt and pepper to taste in a small bowl. Gradually whisk in the remaining 2 tablespoons oil until the vinaigrette comes together.
Arrange arugula on a serving platter. Top with the sweet potatoes and sprinkle with walnuts, pomegranate arils and goat cheese (if using). Drizzle with the vinaigrette. Serve immediately.
To make ahead
Refrigerate dressing (Step 3) for up to 3 days; shake well before using.
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)186Calories14gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
