Ingredients
Scale
- 1½ pounds sweet potatoes
- ½ tablespoon extra virgin olive oil
- 3 tablespoons mixed seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- ½ red onion
- 5 cups arugula
- 3 ounces feta cheese (optional)
- Dressing: 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- Salt & pepper
Instructions
- Preheat oven to 400°F (200°C). Peel and chop sweet potatoes into cubes. Toss with olive oil and salt. Roast for about 30 minutes until tender.
- In a pan over low heat, toast mixed seeds and cranberries for about two minutes until fragrant. Set aside.
- In a bowl, whisk together dressing ingredients: olive oil, lemon juice, mustard, maple syrup, oregano, salt & pepper.
- On a platter, layer arugula as the base. Top with roasted sweet potatoes, red onion slices, feta cheese (if using), toasted seeds, and cranberries. Drizzle with dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg