Arugula Salad with Sweet Potato

Arugula Salad with Sweet Potato

2 Minutes

Arugula Salad with Sweet Potato


PREP TIME: 10 mins




  • 1 1/2 pounds of sweet potatoes
  • Salt preferably Greek sea salt
  • 1 large red onion or 1 bunch of scallions, trimmed
  • 2 bunches of fresh arugula, trimmed
  • 1/2 cup Zoefull's Wild Olive Oil
  • 3-4 tbsp red wine vinegar 
  • 1 cup Greek feta or goat’s milk cheese optional 


  • Clean the sweet potatoes thoroughly and place them in a large pot filled with cold, salted water. Bring the water to a boil over medium heat, then lower the heat and let the potatoes simmer until they are tender yet firm approximately 15 minutes.
  • Remove the sweet potatoes from the pot, let them cool down a bit, then peel (if boiled) and cut them into 1 ½-inch / 4 cm chunks.
  • Place the chunks in a serving bowl. Alternatively, you can peel and cube the sweet potatoes first, then roast or grill them under a broiler, tossed with some olive oil and salt.
  • Peel the onion, cut it in half, and slice it thinly. If you're using scallions, trim them and cut them into thin rounds.
  • Roughly chop the arugula. 
  • Combine the arugula and onions or scallions with the sweet potatoes in the bowl. Add salt to taste, then mix with olive oil and vinegar.
  • If desired, include crumbled feta or goat's milk cheese and serve.

Nutritional Info

Carbohydrates: 27g Protein: 7g Fat: 24g

Saturated Fat: 6g Polyunsaturated Fat: 2g Monounsaturated Fat: 14g

Cholesterol: 22mg Sodium: 353mg Potassium: 567mg Fiber: 4g

Vitamin A: 17087IU Vitamin C: 10mg Calcium: 222mg Iron: 2mg