Roasted Sweet Potato Salad

Roasted Sweet Potato Salad With Dates, Apples, And Arugula


With Dates, Apples, And Arugula


By Eric Kaufman Photography by Vera Franceschi 
  •    2 Large sweet potatoes
  •    1 Large Vidalia onion
  •    2 cup Diced peeled Granny Smith apples
  •   1 cup Sliced dry dates
  •    8 oz. Baby arugula
  •    ½ tsp. Cinnamon
  •    Pinch Salt and pepper to taste
  •   2 oz. Extra virgin olive oil
  •    ½ tsp. Allspice
  •    2 tsp. Dark brown sugar
  •    2 Tbsp. Red wine vinegar


  1. Preheat oven to  350 degrees.
  2. Cut sweet potato in half, length wise, then cut into ½ moons 1/8” thick.
  3. Peel and thinly julienne onion.
  4. In mixing bowl, mix sweet potato, onion, apple, oil, cinnamon, allspice, salt, and pepper.
  5. Place on nonstick baking pan and roast for 20- 30 minutes until soft to touch.
  6. Remove from oven, place in bowl, and toss with arugula and red wine vinegar.
  7. Add salt, pepper, olive oil, and brown sugar while potatoes are warm.



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