Arugula Salad With Sweet Potato Croutons

Category: Main Dishes | Blog URL: http://www.fureyandthefeast.com/2010/02/arugula-salad-with-sweet-potato-croutons/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Cynthia Furey

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

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.

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.

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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.