Best 2 Roasted Sweet Potato And Rocket Salad Recipes

Indulge in a symphony of flavors with our Roasted Sweet Potato and Rocket Salad, a delectable dish that combines the natural sweetness of roasted sweet potatoes with the peppery bite of rocket (arugula) leaves. This vibrant salad is a delightful blend of textures, featuring crispy roasted sweet potatoes, tender rocket leaves, and a tangy dressing that brings all the elements together.

In addition to the main salad recipe, this article offers a collection of complementary recipes to elevate your culinary experience. Discover the art of roasting sweet potatoes to perfection, achieving a caramelized exterior and fluffy interior. Learn the secrets of creating a zesty dressing that balances sweetness, acidity, and a hint of spice. Expand your culinary horizons with a selection of salad variations, each offering a unique twist on the classic combination of roasted sweet potatoes and rocket.

Whether you're a seasoned home cook or just starting your culinary journey, this comprehensive guide will provide you with all the knowledge and inspiration you need to create a delicious and visually stunning Roasted Sweet Potato and Rocket Salad. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will tantalize your senses.

Here are our top 2 tried and tested recipes!

ROASTED SWEET POTATO SALAD WITH FETA

Roasted Sweet Potato Salad with Feta image

Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.

Provided by Melanie Booth

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 3

Number Of Ingredients 14

Ingredients

3 small sweet potatoes, peeled and cubed
2 tablespoons olive oil
2 teaspoons cumin seeds
salt and ground black pepper to taste
⅓ cup cashews
1 (6 ounce) package feta cheese, cubed
1 cup fresh spinach
1 cup arugula
1 cup watercress
3 tablespoons chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 pinch white sugar
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g

ROASTED SWEET POTATO SALAD

Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

For the best flavor, choose sweet potatoes that are firm and have smooth skin.
To save time, you can roast the sweet potatoes and chickpeas in advance. Just store them in the refrigerator for up to 3 days.
If you don't have rocket on hand, you can use another type of leafy green, such as spinach or kale.
To make the salad more filling, you can add some cooked quinoa or lentils.
For a vegan version of the salad, omit the feta cheese.

Conclusion:

This roasted sweet potato and rocket salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. The roasted sweet potatoes are soft and caramelized, the chickpeas are crispy and nutty, and the rocket is peppery and refreshing. The combination of these ingredients creates a salad that is both satisfying and nutritious. So next time you are looking for a healthy and delicious meal, give this roasted sweet potato and rocket salad a try.