Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

Name: Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 bunch radishes, trimmed, washed and quartered; 1 medium sweet potato, cut into ½-inch dice; 1 shallot, peeled and quartered; 2 tbsp olive oil; Salt and pepper; 2 tbsp Balsamic vinegar; 4 cups baby arugula; Crumbled blue cheese (optional)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : Sarah Walker Caron

Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

Ingredients

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Instructions

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Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 3

On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes move.

Step 5

Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.

Step 7

Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle with salt and, if desired, blue cheese.