Roasted Sweet Potato Salad
3

Serves 4 to 6

This sweet potato and tangy arugula salad just might become a new tradition for your holiday table.

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    Ingredients: 
    • 2 small sweet potatoes, diced
    • 1/2 red onion, thinly sliced
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon ground cinnamon, divided
    • 1/2 cup balsamic vinegar
    • 1/4 cup honey
    • 2 tablespoons finely chopped chives
    • 4 cups baby arugula
    • 3 medium radishes, sliced paper thin
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    Method: 

    Preheat oven to 400°F. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

    Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.

    Nutritional Info: 
    Per Serving:160 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 39g carbohydrate (5g dietary fiber, 23g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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