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.
Servings: 4 people
Ingredients
- 4-5 cups arugula
- 1 cup baked sweet potato diced
- 3 tablespoons Feta crumbled
- 2 tablespoons pistachios
- 3 tablespoons homemade salad dressing
- 2 peeled and quartered hard-boiled eggs
- Salt and fresh ground black pepper to taste
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 | Cholesterol: 86mg | Sodium: 287mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g