Roasted leek, arugula and sweet potato salad

This Roasted Leek, Arugula and Sweet Potato Salad is a delightful and nutritious dish that combines the natural sweetness of roasted sweet potatoes with the mild, onion-like flavor of leeks and the peppery bite of arugula. It's perfect as a light lunch or as a side dish for dinner. The addition of Greek yogurt and mustard dressing brings a tangy and creamy element that ties all the flavors together harmoniously.

Ingredients:

Instructions:

Tips:

- Cut the sweet potatoes and leeks into uniform sizes to ensure even roasting.

- Roast the vegetables in a single layer on the baking sheet to allow for proper caramelization.

- Toss the arugula with the roasted vegetables just before serving to prevent it from wilting.

- You can add toasted nuts or seeds for extra crunch and a boost of healthy fats.

- Feel free to add extra herbs like parsley, cilantro, or dill for added flavor.

- Serve the salad warm or at room temperature, but if you prepare it in advance, add the arugula just before serving for optimal texture.

With its vibrant colors and contrasting flavors, this Roasted Leek, Arugula and Sweet Potato Salad is sure to become a favorite in your kitchen. Whether you're looking for a healthy lunch or a flavorful side dish, this recipe delivers on both taste and nutrition. Don't hesitate to experiment with additional ingredients or toppings to make it your own.