Roasted Sweet Potato and Arugula Salad

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

  • Servings: about 4
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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

goat cheese

optional: olive oil or avocado oil to drizzle on topDSC_1150


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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