Arugula Salad With Sweet Potato Croutons
By: Cynthia Furey
Published: Sunday, February 21, 2010 - 12:52pm

Ingredients




1 sweet potato
1 tablespoon olive oil
1 teaspoon crushed and dried rosemary
Salt and pepper, to taste
4 cups packed arugula
1/4 cup olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste
Shaved Parmesan cheese

Preparation

1 Preheat oven to 425 degrees. Cut sweet potato into crouton-sized pieces and arrange on a parchment-lined baking sheet. toss with 1 tablespoon olive oil, rosemary, salt and pepper. Roast for 15 to 20 minutes, or until pieces are browned and tender. Remove from oven and set aside to cool. 2 In a large bowl, add arugula, olive oil, vinegar, salt and pepper. Toss mixture until all leaves are coated. Throw in roasted sweet potatoes, toss, and garnish with shaved Parmesan.

About


This is another one of those simple-is-best salads, where you can really taste the ingredients. Try it as a first course with a roast chicken, or as a full meal in itself. And reward yourself: don’t skimp on the cheese. You deserve it.