Roasted Sweet Potato Arugula Salad

Name: Roasted Sweet Potato Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 medium sweet potatoes, cubed (600 g); 1 teaspoon smoked paprika; ½ teaspoon turmeric, ground; ½ teaspoon cumin, ground; ½ teaspoon cinnamon, ground; 1 red onion, thinly sliced; 1 bell pepper, thinly sliced; 3 small radishes, thinly sliced; 2 cups arugula (40 g), thinly sliced; 1 cup canned lima beans (260 g), drained; 1 batch balsamic date dressing

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 2

Author : Alena

salad potluck picnic

Instructions

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Step 1

Preheat your oven to 350° F (180 °C) and line a small baking sheet with a piece of parchment paper.

Step 2

Toss the sweet potato cubes with paprika, turmeric, cumin, cinnamon and a good pinch of salt and pepper, then arrange them in a single layer on your prepared baking sheet.

Step 3

Roast for around 25-30 minutes until the sweet potatoes are nicely browned and fork-tender. You may want to give them a stir halfway through to help them roast evenly.

Step 4

While the sweet potatoes are roasting, combine your onion, bell peppers, radishes, arugula and lima beans in a large salad bowl. Season with salt and pepper to taste.

Step 5

Assemble your sweet potato lima bean salad by topping your raw veggie mixture with freshly baked sweet potato cubes. Drizzle with the dressing and mix with a spoon.

Step 6

Enjoy immediately or store in the fridge for a couple of hours. If you want to make this salad in advance, store the dressing separately and pour it over the salad right before eating.

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