Roasted Sweet Potato Salad

Serves 4 to 6
Time 50 min
Roasted Sweet Potato Salad

This tangy sweet potato and arugula salad just might become a new tradition for your holiday table.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VegetarianVegetarian

Ingredients

    2 smallsweet potatoes, diced
    1/2 mediumred onion, thinly sliced
    1/4 teaspoonground black pepper
    1/2 teaspoonground cinnamon, divided
    1/2 cupbalsamic vinegar
    1/4 cuphoney
    2 tablespoonsfinely chopped fresh chives
    4 cupsbaby arugula
    3 mediumradishes, sliced paper thin

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 400°F.


In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon.


Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.


Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl.


Toss together arugula and radishes in another medium bowl.


To serve, arrange arugula mixture on plates.


Toss sweet potatoes in balsamic mixture and spoon over arugula.

Nutritional Info

Serving Size

Calories

160

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

85mg

Total Carbohydrate

39g

Dietary Fiber

5g

Total Sugars

23g

Protein

3g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.