Sweet Potato, Arugula and Feta Salad

Today’s recipe for Sweet Potato, Arugula and Feta Salad comes from the Greek island of Ikaria by way of Diane Kochilas and Today Food.  The small Aegean island found fame in 2008 in a book by Dan Buettner about regions with unusual longevity.  I guess I wouldn’t mind getting a few recipes from people who (disproportionately) live to be 100!  

Sweet Potato, Arugula & Feta Salad

Sweet Potato, Arugula and Feta Salad

With the healthy olive oil, arugula and antioxidant loaded sweet potatoes in this salad, it’s easy to give some credit to the diet. Of course a relaxed life in a Mediterranean climate can’t hurt either.  

Sweet Potato, Arugula & Feta Salad Ingredients

Sweet Potato, Arugula & Feta Salad Ingredients

Of course it’s not all about health and the flavors of this salad really took me by surprise.  Pungent red onion, spicy arugula, honey-like sweet potato = sophisticated flavor blend!  Just think classic opposites like sweet sour sauce, or hot & sour soup.  Yum!  dress-sp-salad

The original recipe called for boiling, then cutting up the sweet potato but I decided to cube and roast mine. I love my caramelization and sweet potatoes are sooo much easier to cut up than squash!  Two cooks, two versions—seems like official permission to cook that sweet potato any way you want (thanksgiving leftover sweet potato salad anyone?)! 

Sweet Potato, Arugula & Feta Salad, served

Sweet Potato, Arugula & Feta Salad, Served

Today we’re in the middle of a fall storm as the remnants of Hurricane Patricia reach north.  Yup, I am clearly missing out on that warm island part of the picture. 

Sweet Potato, Arugula & Feta Salad

Sweet Potato, Arugula and Feta Salad

But thumbs up on the salad!

Sweet Potato, Arugula and Feta Salad
Serves 6
Pungent red onion, spicy arugula, honey-like sweet potato = sophisticated flavor in this easy & healthy Sweet Potato, Arugula & Feta Salad.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
282 calories
13 g
22 g
23 g
5 g
6 g
122 g
357 g
4 g
0 g
16 g
Nutrition Facts
Serving Size
122g
Servings
6
Amount Per Serving
Calories 282
Calories from Fat 206
% Daily Value *
Total Fat 23g
36%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 22mg
7%
Sodium 357mg
15%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
7%
Sugars 4g
Protein 5g
Vitamin A
125%
Vitamin C
5%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. o 2 large sweet potatoes
  2. o Salt, preferably sea salt
  3. o Coarsely ground black pepper
  4. o 1/2 cup extra virgin olive oil, plus 1-2 extra for roasting (optional)
  5. o ¼ cup red wine or balsamic vinegar
  6. o 1 large red onion, halved and thinly sliced, or 1 bunch scallions, sliced
  7. o 2 bunches fresh arugula, trimmed and coarsely chopped
  8. o 1 cup crumbled Greek feta cheese (optional)
Instructions
  1. Cut the sweet potatoes into ½ inch cubes, then toss with 1-2 tablespoons olive oil. Sprinkle with salt and pepper and roast at 400 F stirring part way through. Cook until starting to turn golden, about 20 minutes. (Alternatively, boil or bake your sweet potatoes until tender, then cool partially and cut into cubes.)
  2. To make dressing, combine olive oil and vinegar and whisk until emulsified. Add dash of salt and pepper, taste and adjust as needed.
  3. In a large salad bowl (or individual serving bowls), toss the arugula with the dressing. Top with sweet potato cubes, sliced red onion and feta (if using). Serve immediately.
beta
calories
282
fat
23g
protein
5g
carbs
13g
more
Art of Natural Living http://artofnaturalliving.com/

 

 

It's so nice to share...
Share on Facebook2Pin on Pinterest4Tweet about this on TwitterShare on LinkedIn0Share on Yummly4Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0

12 thoughts on “Sweet Potato, Arugula and Feta Salad

    1. Inger

      I don’t know that I’ve specifically had sweet potato in a salad before either, though I’ve had a collection of roasted vegetables on top. It’s one way I get rid of things toward the end of winter!

Leave a Reply

Your email address will not be published. Required fields are marked *


css.php