Roasted Sweet Potato & Arugula Salad
with
Turmeric Honey Mustard Yogurt Dressing
Oh my! This is one of my favorite salads. Fresh cut and roasted sweet potatoes that are lightly oiled make my mouth water. Everything about this salad is fresh and humble but makes a big statement. Pairs well with a side of fish or a hot bowl of soup.
Serves 4
Total Time: 30 MIN
Cannabis Infusion:
Serves 4
Total Time: 30 MIN
Cannabis Infusion:
- For all salads, I like to add canna-infused olive oil, or the oil of your choice to the dressing. Here you can add the oil to the sweet potato wedges, as well as to the fresh arugula
- You could also add canna-honey into this recipe in addition to the oil or on its own
The Stuff You'll Need:
For the Dressing:
For the Topping:
- 1 1/2 tablespoons olive oil
- 2 medium sweet potatoes, cut into 1/2 inch thick wedges
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
For the Dressing:
- 1/4 cup nonfat greek yogurt
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon ground turmeric
For the Topping:
- 2-3 cups fresh arugula
- 1/4 cup dried cherries
- 1/4 cup toasted sliced almonds
Pay Attention to These Directions:
Preheat 400 degrees F. Line a large baking sheet with parchment paper. Add sweet potato wedges to the pan and drizzle with olive oil. Add minced garlic, salt and pepper and toss well to combine. Bake wedges for 20-30 minutes, flipping halfway through, until tender and golden.
While the potatoes are roasting, you can make the dressing: In a small bowl whisk together yogurt, dijon, honey and turmeric. Thin the dressing out with a few teaspoons of water so that you are able to drizzle it over the salad. Place in fridge until ready to use.
Once the sweet potato wedges are done baking, remove from oven and allow to cool for 5 minutes.
Add fresh arugula on top, along with cherries and almonds, then drizzle with dressing and serve immediately. Serves 2 and makes a wonderful lunch or appetizer. Also great when served cold!
Preheat 400 degrees F. Line a large baking sheet with parchment paper. Add sweet potato wedges to the pan and drizzle with olive oil. Add minced garlic, salt and pepper and toss well to combine. Bake wedges for 20-30 minutes, flipping halfway through, until tender and golden.
While the potatoes are roasting, you can make the dressing: In a small bowl whisk together yogurt, dijon, honey and turmeric. Thin the dressing out with a few teaspoons of water so that you are able to drizzle it over the salad. Place in fridge until ready to use.
Once the sweet potato wedges are done baking, remove from oven and allow to cool for 5 minutes.
Add fresh arugula on top, along with cherries and almonds, then drizzle with dressing and serve immediately. Serves 2 and makes a wonderful lunch or appetizer. Also great when served cold!
