Arugula Salad with Sweet Potatoes and Feta

This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.

  • Servings: 4
Arugula Salad with Sweet Potatoes and Feta

Source: Everyday Food, November 2009


  • 1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 tablespoon plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon white-wine vinegar
  • 2 bunches arugula, thick stems removed
  • 1/3 cup crumbled feta


  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss sweet potatoes with 1 tablespoon olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 15 to 20 minutes. Let cool to room temperature.

  2. In a large bowl, whisk together 2 tablespoons oil, grated orange zest, orange juice, and white-wine vinegar; season with salt and pepper. Add sweet potatoes, arugula, and feta. Toss to combine and serve immediately.


Be the first to comment!