Printed with permission from Kosher Taste (distributed by Feldheim)
By Amy Stopnicki
If you don’t have sweet potatoes you can replace them with sautéed red peppers.
2 cups cubed and roasted sweet potato
2 Belgian endives, cleaned and checked, sliced thinly
6 cups baby arugula, cleaned and checked
1⁄3 cup dried cranberries
½ cup cooked quinoa
½ cup chopped roasted cashews
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon sugar
salt and pepper to taste
For a sweeter salad add another 2 teaspoons of sugar to the salad dressing.
In a large mixing bowl, combine all the salad ingredients except cashews.
In a small jar or cruet, combine all the dressing ingredients.
Pour dressing over salad and toss well.
Add cashews and serve.
This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even an elegant dinner party. It's especially nice when served plated individually, topped with the sweet potatoes and cashews.
Pareve, serves 6-8
Recipe: Kosher, Parve, salad