Yield: serves 6-8
Plan
If you don’t have sweet potatoes you can replace them with sautéed red peppers.
Salad
- 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
Dressing
- 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
Prepare
- In a large mixing bowl, combine all the salad ingredients except cashews.
- In a small jar or cruet, combine all the dressing ingredients.
- Pour dressing over salad and toss well.
- Add cashews and serve.
Plate
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.
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