Roasted leek, arugula and sweet potato salad
Enjoy a nutritious and delicious Roasted Leek, Arugula, and Sweet Potato Salad! Made with perfectly roasted sweet potatoes, tender leeks, peppery arugula, and a creamy Greek yogurt and mustard dressing, this vibrant salad is perfect for a wholesome lunch or a side dish at your next gathering. Easy to prepare and packed with flavor, it's a delightful way to incorporate more veggies into your diet.
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.
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.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 6g
Carbohydrates 45g
Fiber 7g
Sugar 11g
Fat 3.66g
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