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Recipe of the Week: Sweet Potato and Arugula Salad with Ginger Vinaigrette


Arugula has a mild peppery flavor and is a good source of calcium, iron, zinc and potassium. It is also high in vitamin A, K and folic acid.

A nutritious winter salad that makes a great main course or side dish.


3 sweet potatoes, cut into 1″cubes
1 Tablespoon olive oil
Salt & pepper to taste

6-8 cups arugula
4 cups baby spinach or chopped romaine lettuce
1 can of garbanzo beans, rinsed and drained
8 ounces of goat cheese, crumbled or cubed

Ginger Vinaigrette:
¼ cup olive oil
¼ cup rice wine vinegar
2 Tablespoons fresh lemon or lime juice
1 Tablespoon of minced garlic
2 Tablespoons freshly grated ginger
Salt & Pepper to taste

Pre-heat oven to 400°

Coat sweet potatoes with olive oil, and then sprinkle with salt and pepper.  Place sweet potatoes on a baking sheet in a single layer. Bake at 400° for 20 minutes or until fork tender. Remove from oven and let cool until just slightly warm.

Wash arugula and spinach and place in large bowl. Add sweet potatoes, garbanzo beans and goat cheese.

Vinaigrette: In jar with tight fitting lid combine oil, vinegar, lemon/lime juice, garlic, ginger and salt & pepper. Shake until well mixed. (May also do this in a bowl with a whisk.)

Drizzle salad with vinaigrette and toss. This may be done up to 1/2 hour before serving.