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Sweet Potato Arugula Salad Recipe

This Sweet Potato Arugula Salad Recipe is packed with pistachios, sweet potato, feta cheese and a delicious honey Dijon vinaigrette that pairs deliciously with arugula.
Course Salad
Cuisine American
Keyword gluten-free, Salad, side dish, Special Diet, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 138kcal

Ingredients

Instructions

  • In a large salad bowl, mix together the arugula, sweet potato, feta and pistachios.
  • Just before serving, add the homemade salad dressing and toss until all the ingredients are coated.
  • Then, place the eggs on top of the salad.
  • Season with salt and ground black pepper to taste.
  • Enjoy!

Notes

  • Do you have an Instant Pot? Try my Instant Pot Hard Boiled Eggs!
  • You can buy pre-cut sweet potatoes to roast. This will save you quite a bit of prep time!
  • I like using blocks of feta instead of pre-crumbled feta as I find them less dry.
  • To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.

Nutrition

Serving: 1/4 | Calories: 138kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 86mg | Sodium: 287mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g