September 24, 2018

Recipe: Arugula sweet potato salad

This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday like Rosh Hashanah. It’s especially nice when served plated individually and topped with the sweet potatoes and cashews.

Note: If you don’t have sweet potatoes you can replace them with sautéed red peppers.

This recipe is excerpted with permission from the cookbook “Kosher Taste.”

Ingredients

For the salad:

2 cups cubed and roasted sweet potatoes
2 Belgian endives, cleaned and sliced thinly
6 cups baby arugula, cleaned
1⁄3 cup dried cranberries
½ cup cooked quinoa
½ cup chopped roasted cashews

For the dressing:

¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tsp sugar
salt and pepper to taste

Directions

In a large mixing bowl, combine all the salad ingredients except cashews.

In a small jar or bowl, combine all the dressing ingredients.

Pour dressing over salad and toss well.

Add cashews and serve.


Amy Stopnicki is a busy mother of four, an active member of her community and successful event planner. She is the author of “Kosher Taste.”

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.