Arugula Salad with Goat Cheese and Sweet Potatoes

A forkful of arugula salad with goat cheese and sweet potato.

Arugula Salad with Goat Cheese and Sweet Potatoes

You will definitely want to bookmark this recipe for Arugula Salad with Goat Cheese! The fusion of peppery arugula leaves and the rich, tangy flavors of goat cheese all served on a bed of roasted sweet potatoes offers a delicious contrast in textures and tastes. It is a perfect appetizer or side dish for an elegant meal.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 265kcal

Author Sharon Rhodes

Ingredients

FOR THE SALAD

1 large sweet potato
2 tbsp avocado oil
½ tbsp dried rosemary
½ tsp garlic puree *or use 1/4 tsp of garlic powder
¼ tsp fine sea salt
8 cups arugula
¼ cup soft goat cheese

FOR THE DRESSING

3 tbsp extra virgin olive oil
2 tbsp balsamic glaze *plus more for drizzling

Instructions

Preheat your oven to 375° and line a baking sheet with parchment paper.
Scrub the sweet potato clean and slice it into ½ inch thick rounds and place them in a small mixing bowl.
Toss the sweet potato rounds in the oil, sea salt, garlic, and dried rosemary until well coated then place them evenly spaced onto the parchment-lined baking sheet.
Roast in the oven for 20-25 minutes, flip them, and roast for 5 minutes more.
Meanwhile, in a small mason jar add the oil and balsamic reduction and shake it well to combine. Add the arugula to a mixing bowl and pour the dressing over it. Toss it well to coat the leaves.
Take the sweet potatoes out of the oven and transfer them evenly onto 4 plates. Top the warm potatoes with the dressed greens and crumble the goat cheese on top. Drizzle with extra balsamic reduction, if desired. Serve immediately.

Video

Notes

Storage tips

This salad is best enjoyed right away for the optimum flavor. Leftovers can be stored in a airtight container in the fridge for up to 2 days.

Nutrition