Arugula Sweet Potato Salad

Adina Silberman Adina Silberman
5.0 (5 reviews)

This salad is inspired by the unforgettable one served at Noi Due Firenze. Back when the restaurant was tucked below street level and reservations were nearly impossible to get, it became one of my favorite New York City meals. Years later, it’s still a staple in my kitchen, with a few additions (like sliced raw leeks!) that make it even better.

40m 4-6
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Tree nuts

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Toss the sweet potatoes with the olive oil, salt, and garlic, if using. Spread onto a baking sheet and roast for about 30 minutes, until tender and lightly caramelized. Let cool completely. (The sweet potatoes can be prepared a day ahead and refrigerated in an airtight container.)

  3. In a large bowl, combine the arugula, roasted sweet potatoes, feta cheese, pistachios, and sliced leek.

  4. Drizzle with balsamic dressing, toss gently, and serve.

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