Roasted leek, arugula and sweet potato salad
This Roasted Leek, Arugula and Sweet Potato Salad is a nutritious blend of sweet roasted sweet potatoes, mild leeks, and peppery arugula, topped with a tangy Greek yogurt mustard dressing. It's perfect for a light lunch or as a refreshing side dish.
Cook time 40 min
Prep time 10 min
Ingredients:
4 sweet potatos3 leeks
1 tbsp olive oil
1/2 cup greek yogurt
2 tsp mustard
2 cups arugula
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.
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes.
- Clean the leeks thoroughly under running water to remove all dirt. Trim the dark green tops and roots, then slice the leeks into 1/2-inch rings.
- Place the sweet potatoes and leeks onto a baking sheet.
- Drizzle 1 tablespoon of olive oil over the vegetables and toss well to make sure they are evenly coated.
- Spread out the vegetables in a single layer on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the leeks have caramelized edges. Stir halfway through roasting to ensure even cooking.
- In a small bowl, combine 1/2 cup Greek yogurt and 2 teaspoons of mustard. Mix well until smooth and homogeneous.
- Remove the roasted vegetables from the oven and allow them to cool slightly.
- In a large salad bowl, place 2 cups of arugula (rocket).
- Add the slightly cooled roasted sweet potatoes and leeks on top of the arugula.
- Drizzle the Greek yogurt and mustard dressing over the salad.
- Toss the salad gently to combine all ingredients and ensure the dressing is evenly distributed.
- Serve immediately while the roasted vegetables are still warm.
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.
Roasted leek, arugula and sweet potato salad FAQ:
Roast the sweet potatoes and leeks in the preheated oven at 200°C (400°F) for 25-30 minutes, stirring halfway through to ensure even cooking.
The sweet potatoes are done when they are tender and can be easily pierced with a fork. They should also be lightly caramelized on the edges.
Yes, you can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative. For mustard, you can use any type like Dijon or whole grain, depending on your preference.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the arugula might wilt, so you may want to add it fresh when serving.
A standard baking sheet (around 18x13 inches) is suitable for roasting the sweet potatoes and leeks in a single layer for even cooking.
Cooking 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.
Nutrition Facts
6 ServingsCalories 220kcal
Protein 6g
Carbohydrates 45g
Fiber 7g
Sugar 11g
Fat 3.66g
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