Arugula Salad With Sweet Potato, Goat Cheese and Pine Nuts

Looking for a salad that can also sub as a meal? The sweet potatoes in this arugula salad are not only delicious, but super satisfying and contrast really well with peppery, slightly bitter arugula. RELATED: Are Sweet Potatoes Healthy? Dress it with our honey balsamic vinaigrette for a sweet and sour punch topped with a dollop of goat cheese for creamy, satisfying flavor. Enjoy with a side of hearty crackers or our nut and seed bread.

INGREDIENTS

½ medium sweet potato, chopped
3 tablespoons olive oil
1 pinch salt
1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
2 cups arugula
4 1/3-inch slices goat cheese
1 tablespoon pine nuts

DIRECTIONS

Preheat oven to 425 F. Chop sweet potato into 1-inch cubes leaving skin on and toss with 1 teaspoon olive oil and salt. Bake for approximately 15 minutes.
While potatoes are baking, make the dressing by adding remaining olive oil, balsamic, honey and salt to a mason jar and shaking.
Toss arugula with dressing and plate on two dishes.
Remove potatoes from oven, let cool. Then, place goat cheese in broiler on low and let brown (about 1-2 minutes).
When done, remove from oven and top each plate with half the potatoes, and 2 goat cheese rounds.
Sprinkle pine nuts evenly between both plates.

WHY WE LOVE THIS RECIPE

Despite their name, sweet potatoes are lower on the glycemic index than white potatoes, making them less likely to cause a blood sugar spike. They’re also a stellar source of powerful antioxidants such as vitamin C, beta carotene and other phytonutrients. One medium baked sweet potato contains about 9 grams of sugar and 33 grams of carbs.

Pine nuts can boost energy levels due to their protein, iron and magnesium while arugula is full of antioxidants and glucosinolates. The latter are substances that give arugula its bitter flavor but also may protect against certain cancers.

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