Warm Sweet Potato Salad With Arugula, Feta, and Pepitas
Warm roasted sweet potato cubes over peppery arugula with crumbled feta, salted pepitas and a sharp maple Dijon dressing.
Servings 4 servings
Ingredients
For the Salad
- 2 medium sweet potatoes about 1 ½ pounds, peeled and cut into ½ inch cubes
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper
- 5 ounces baby arugula
- ½ small red onion thinly sliced
- ⅓ cup feta cheese crumbled from a block
- ⅓ cup salted pepitas
For the Maple Dijon Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- ¼ cup extra virgin olive oil
- salt and black pepper to taste
Instructions
Roast the Sweet Potatoes
- Heat the oven to 425F. Toss the sweet potato cubes with the olive oil, salt, black pepper and cayenne until evenly coated.
- Spread them in a single layer with room between the cubes, using two sheet pans if needed. Roast 25 minutes, flipping once at the halfway mark, until the edges are deep brown and the centers are tender.
- Let the cubes rest on the pan for 10 minutes so they are warm rather than hot.
Make the Dressing and Assemble
- Whisk the cider vinegar, Dijon, maple syrup, salt and pepper together until fully combined. Add the olive oil in a slow, thin stream while whisking, until the dressing thickens and turns slightly opaque.
- Toss the arugula with about two thirds of the dressing and spread it across a wide serving bowl.
- Spoon the warm sweet potato cubes and the sliced red onion over the greens, then drizzle with the remaining dressing.
- Add the crumbled feta and pepitas in a layer over the top and serve right away.
Notes
- Warm, not hot: Let the roasted cubes rest 10 minutes before they touch the arugula, or the leaves collapse.
- Dress at the last minute: Acid breaks arugula down fast. Dressed leaves are limp within 15 minutes.
- Give the pan room: Crowded cubes steam instead of browning and fall apart when tossed.
- Block feta: Feta in brine is creamier than pre-crumbled and clings to the warm potatoes.
- Make it a main: Add 1 cup of cooked wild rice or farro, or sliced roast chicken.