Yield: serves 6-8


If you don’t have sweet potatoes you can replace them with sautéed red peppers.


  • 2 cups cubed and roasted sweet potato
  • 2 Belgian endives, cleaned and checked, sliced thinly
  • 6 cups baby arugula, cleaned and checked
  • 1⁄3 cup dried cranberries
  • ½ cup cooked quinoa
  • ½ cup chopped roasted cashews


  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon sugar (for a sweeter salad add another 2 teaspoons)
  • salt and pepper to taste


  1. In a large mixing bowl, combine all the salad ingredients except cashews.
  2. In a small jar or cruet, combine all the dressing ingredients.
  3. Pour dressing over salad and toss well.
  4. Add cashews and serve.


This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even an elegant dinner party. It's especially nice when served plated individually, topped with the sweet potatoes and cashews.