This salad is so delicious, it doesn’t even need a dressing! I can’t wait to make it for Thanksgiving dinner!
Roasted Sweet Potato and Arugula Salad
2 T coconut oil, melted
1 large sweet potato, chopped in 1/2 inch cubes
salt and pepper
1/4 – 1/2 cup chopped pecans or walnuts
5 oz baby arugula
1 pear or apple, sliced
handful dried cranberries
optional: olive oil or avocado oil to drizzle on top
Heat oven to 400ºF. In a plastic storage Ziploc, combine sweet potato, coconut oil, salt and pepper (close bag and shake around to coat with oil). Place sweet potato cubes on a parchment lined sheet pan in an even layer. Roast for 15 minutes, flip and roast another 15 minutes. Place chopped pecans on top and roast another 5 min or so, being careful not to burn pecans.
To prepare salad, lay arugula down first and then top with other toppings. This salad really doesn’t need a dressing, but you can drizzle with some olive oil or avocado oil if you’d like.
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