Name: Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp extra-virgin olive oil; 2 sweet potatoes, peeled and cut into bite-size cubes; 1 tsp curry powder; 1 tsp smoked paprika; 4 cup baby arugula; 2 medium shallots, thinly sliced; 2 pears, thinly sliced; 2 tbsp extra-virgin olive oil; 2 tsp Dijon mustard; 3 tbsp apple cider vinegar; 2 tsp honey; 1/4 cup toasted hazelnuts; 2 oz blue cheese, crumbled; Sea salt and black pepper, to taste

Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese

Spicy, peppery, baby arugula is wonderful with the roasted sweet potatoes and sliced pears.

Courses: Brunch, Dinner, Lunch, Salad Recipe Keys: Gluten Free M Meal Prep V Vegetarian

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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Beginner Servings: 4 Best Season: Summer

Instructions

Preheat the oven 400F.
On a rimmed baking sheet, toss the cubed sweet potato pieces with olive oil, curry powder, and smoked paprika. Season to taste with salt and black pepper.
Place in oven and roast 15-20 minutes or until fork-tender and golden brown.
In a large salad bowl, toss together the arugula, shallots, and pears.
In a small mixing bowl, whisk together the extra-virgin olive oil, Dijon, vinegar and honey. Season with salt and pepper to taste.
Pour the dressing over the arugula and toss everything together to combine.
Top the salad with warm sweet potato pieces, hazelnuts, and crumbled blue cheese.
Serve immediately. Enjoy!