Sweet Potato Salad with Walnuts and Pears
DESCRIPTION
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.
Total Time
Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Nutrition
Calories
290 cal
Total Fat
18 g
Saturated Fat
2 g
Polyunsaturated Fat
5.949 g
Monounsaturated Fat
9.131 g
Cholesterol
0 mg
Sodium
360 mg
Carbohydrates
31 g
Dietary Fiber
6 g
Total Sugars
12 g
Protein
4 g
Vitamin D
0 (0%) mcg
Calcium
60 (4%) mg
Iron
1 (8%) mg
Potassium
470 (10%) mg
Ingredients
- 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)
Preparation
- 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.