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Dairy
Easy
4-6 Servings
Allergens 
40 m
Diets
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.
2 sweet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup Gefen Olive Oil
1 teaspoon Haddar Kosher Salt
2 cubes Gefen Frozen Garlic, thawed (optional)
1 bag arugula
1/2 to 1 cup crumbled Ta’amti Feta or goat cheese
1/2 cup toasted, roughly crushed pistachios
1 leek, cleaned and thinly sliced
Beleaves Balsamic Dressing, to taste
Preheat the oven to 400 degrees Fahrenheit.
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.)
In a large bowl, combine the arugula, roasted sweet potatoes, feta cheese, pistachios, and sliced leek.
Drizzle with balsamic dressing, toss gently, and serve.
Sponsored by Beleaves
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