Sweet potatoes and walnuts are great together! Tossed with pear, arugula, optional blue cheese and a simple vinaigrette, they become a salad that’s full-flavored, lightly crunchy, and a little sweet. Try it as a side dish for chicken or chops, or as a meatless entree on a bed of grains or beans.
5 tablespoons olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 1/4 pounds orange- or yellow/white-fleshed sweet potatoes, or mixture of both, peeled and cut into 3/4-inch dice
3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 teaspoon Dijon-style mustard
1/2 cup chopped California walnuts, toasted
4 small scallions, sliced
2 medium pears, cored and cut into 3/4-inch dice
2 cups arugula leaves (about 1 ounce)
1/2 cup crumbled blue cheese (optional)
Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
Stir together 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Add sweet potatoes and toss well to coat. Spread in a single layer on baking sheet and roast for 20 minutes or until sweet potatoes are tender; let cool to room temperature.
Whisk together vinegar, honey, mustard, remaining 1/4 cup of olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl.
Place sweet potatoes, walnuts, pears and scallions and in a large bowl and drizzle with vinaigrette; stir lightly to coat. Gently toss with arugula and sprinkle with cheese, if desired.
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