arugala salad with roasted sweet potatoes and maple balsamic viniagrette
it’s been a while! we’re currently staying with my parents in maryland until ryan gets back from deployment so my mom typically does most of the cooking while we’re here. i can’t complain! i made this salad a few times last year and was craving it again with the crisp, cool fall weather brought on by october. it’s definitely my favorite time of year in maryland, and this is one of my favorite salads.
peeled sweet potato, cut into rounds
salt & pepper
1/2 cup good olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
2 teaspoons dijon mustard
1/2 clove of minced garlic
pinch of salt
freshly ground black pepper to taste
preheat your oven to 415. place sweet potato rounds on a sheet pan covered with foil. sprinkle generously with corn starch and then salt and pepper. sprinkle with olive oil (about 1-2 tbsp), and toss together until there is no more dry corn starch, and all the sweet potatoes are evenly coated. roast for 10 minutes, then turn the sweet potatoes and return to the oven for five more minutes. some pieces will start to brown around the edges, i love the crispy ones! *if you are toasting your own pecans, spread them evenly on a sheet pan and toast in the 415 degree oven for about 2-3 minutes or just until you start to smell them. for the dressing, combine all ingredients in a mason jar or small bowl, and shake or whisk together until combined. combine all the salad ingredients in a large salad or pasta bowl, toss with the dressing and enjoy! pomegranate seeds could also be substituted for the craisins and i think that would be delicious as well.