Roasted Sweet Potato Salad

Roasted Sweet Potato Salad With Dates, Apples, And Arugula

 

With Dates, Apples, And Arugula

DELICIOUS RECIPES TO CELEBRATE THE HIGH HOLIDAYS

By Eric Kaufman Photography by Vera Franceschi 
Ingredients:
  •    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

 

Preparation:
  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.

 

 

Written By

Jewish Way is a lifestyle magazine created with the passionate goal of integrating the Jewish Community. The magazine also contains sections on Jewish education, life in Israel, travel, food recipes, interior design, health, fashion and much more!...