Baby Arugula and Sweet Potato Salad


Baby Arugula and Sweet Potato Salad
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


Salads and Salad Dressings