Roasted Sweet Potato And Rocket Salad Recipe

Name: Roasted Sweet Potato And Rocket Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; salt and ground black pepper to taste; 4 sweet potatoes, peeled and cut into wedges; 2 red bell peppers, halved and seeded; 1 clove garlic; 1 shallot; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 dash hot pepper sauce (such as Tabasco(R)); 1 teaspoon salt; ground black pepper to taste; 1/2 cup extra virgin olive oil; 1/2 cup walnut oil; 1/2 pound baby arugula leaves; 1 (2 inch) piece Parmigiano-Reggiano cheese

Servings: persons

1 tablespoon olive oil
salt and ground black pepper to taste
4 sweet potatoes, peeled and cut into wedges
2 red bell peppers, halved and seeded
1 clove garlic
1 shallot
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 dash hot pepper sauce (such as Tabasco(R))
1 teaspoon salt
ground black pepper to taste
1/2 cup extra virgin olive oil
1/2 cup walnut oil
1/2 pound baby arugula leaves
1 (2 inch) piece Parmigiano-Reggiano cheese

1
Preheat an oven to 425 degrees F (220 degrees C).
2
Whisk the 1 tablespoon olive oil, salt, and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the bell pepper halves with their cut-sides down onto a baking sheet; arrange the sweet potato wedges around the peppers.
3
Roast in the preheated oven until the potatoes are slightly charred and crispy and the the bell pepper skin is blistered, about 45 minutes. Shake the pan once mid-way through the cooking time to keep the mixture from sticking to the pan. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with plastic wrap; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard.
4
Mince the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot sauce, salt, and pepper; puree until smooth. Slowly stream the 1/2 cup olive oil and the walnut oil into the mixture as it blends. Transfer to a large bowl; add the arugula leaves and toss to coat.
5
Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed arugula leaves. Shave the Parmigiano-Reggiano cheese over the salads to serve. Serve immediately.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, salt and ground black pepper to taste, 4 sweet potatoes, peeled and cut into wedges, 2 red bell peppers, halved and seeded, and more.

Yes, Roasted Sweet Potato And Rocket Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sweet Potato And Rocket Salad

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