Arugula Salad With Sweet Potato Croutons
Need a gluten free and primal main course? Arugula Salad With Sweet Potato Croutons could be a tremendous recipe to try. For $1.33 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 25g of fat, and a total of 322 calories. This recipe serves 4. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sweet potato, olive oil, rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. If you like this recipe, you might also like recipes such as Sweet Potato Wild Rice and Arugula Salad, Grilled Peach Sweet Potato Arugula Salad, and Roasted Cauliflower Salad with Arugula & Sweet Potato.
Diets
Ingredients
sweet potato
1
olive oil
1 tablespoon
rosemary
1 teaspoon
salt and pepper
4 servings
arugula
4 cups
olive oil
0.25 cup
.jpg "white wine vinegar")
white wine vinegar
1 tablespoon
parmesan cheese
4 servings
Cooking in Steps
-
1Preheat oven to 425 degrees.
oven -
2Cut sweet potato into crouton-sized pieces and arrange on a parchment-lined baking sheet. toss with 1 tablespoon olive oil, rosemary, salt and pepper. Roast for 15 to 20 minutes, or until pieces are browned and tender.
salt and pepper
sweet potato
olive oil
rosemary
croutons
baking sheet -
3Remove from oven and set aside to cool.
oven -
4In a large bowl, add arugula, olive oil, vinegar, salt and pepper. Toss mixture until all leaves are coated. Throw in roasted sweet potatoes, toss, and garnish with shaved Parmesan.
salt and pepper
sweet potato
olive oil
parmesan
arugula
vinegar
bowl
