Arugula Salad with Sweet Potato
PREP TIME: 10 mins
SERVINGS: 6
CALORIES PER SERVING: 341 kcal
Ingredients
- 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
Instructions
- 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
