Sweet Potato Salad with Walnuts and Pears

By California Sweet Potatoes
Total Time
40 Mins
Serves
6-8
Serving Size
1 1/2 cups
Meal
Dinner Lunch

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.

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Calories
290
Total Fat
18
Saturated Fat
2
Polyunsaturated Fat
5.949
Monounsaturated Fat
9.131
Cholesterol
0
Sodium
360
Carbohydrates
31
Dietary Fiber
6
Total Sugars
12
Protein
4
Vitamin D
0 (0%)
Calcium
60 (4%)
Iron
1 (8%)
Potassium
470 (10%)

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

  1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.