Warm sweet potato, sundried tomato and arugula salad
Prepare the roasted sweet potatoes in advance to make quick work of this gorgeous salad.
120 cal
Serves 8
Prep time
0h 15m
Cook time
0h 25m
Total time
0h 40m
Ingredients
Directions
-
Step 1
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. -
Step 2
In large bowl, toss cubed sweet potatoes with 1 tbsp (15 mL) canola oil. -
Step 3
Arrange on baking pan and bake for 25 minutes. This can be done up to a day in advance. Keep cooked sweet potatoes refrigerated until assembling the salad. -
Step 4
In medium bowl, cover sundried tomatoes with very hot water and allow to stand for 25 minutes. Drain and chop. -
Step 5
In large bowl, combine cooked sweet potatoes, tomatoes, cheese, arugula and green onion. -
Step 6
Prepare dressing by combining the remaining 2 tbsp (25 mL) canola oil with the balsamic vinegar and Dijon mustard. Drizzle over salad and toss to combine.
Nutritional information
Per serving (1 of 8)
- Calories
- 120
- Protein
- 2 g
- Sodium
- 108 mg
- Potassium
- 280 mg
- Total fat
- 7 g
- Saturated fat
- 1 g
- Cholesterol
- 5 mg
- Carbohydrates
- 8 g
- Fibre
- 4 g
- Sugars
- 3 g
- Added sugars
- 0 g
