Arugula Salad With Roasted Sweet Potatoes And Mushrooms Recipes

SWEET POTATO AND ARUGULA SALAD

Provided by Katie Lee Biegel

Categories side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Sweet Potato and Arugula Salad image

Steps:

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.

Ingredients

Nonstick cooking spray, for spraying the baking sheet
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan

EASY ARUGULA SALAD

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Easy Arugula Salad image

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

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To cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in 1/4 teaspoon of the salt, and set aside.
Meanwhile, to roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with 1/4 teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a few minutes.
To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.
Combine the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a large serving bowl or platter.

Arugula Salad With Roasted Sweet Potatoes And Mushrooms Recipes

SWEET POTATO AND ARUGULA SALAD

EASY ARUGULA SALAD

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

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