Sweetpotatoes and pears are great together! And tossed with walnuts, arugula, optional blue cheese, and a simple vinaigrette, they become a salad that’s full-flavored, lightly crunchy, and a little sweet. Try it as a side dish for chicken or chops, or as a meatless entree on a bed of grains or beans.
Sweetpotato Salad with Pears and Walnuts
Serves 6 to 8
Ingredients:
1 1/4 pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
5 tablespoons olive oil, divided
3/4 teaspoon salt, divided, or more to taste
3/4 teaspoon pepper, divided, or more to taste
3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 teaspoon Dijon-style mustard
2 pears, cored and cut into 3/4-inch dice
4 scallions, sliced
1/2 cup chopped walnuts, toasted
1/2 cup crumbled blue cheese (optional)
2 cups arugula leaves (about 1 ounce)
Instructions:
Preheat the oven to 400°F.
In a large bowl, combine the sweetpotatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Transfer the mixture to a large rimmed baking sheet and roast until the sweetpotatoes are tender, about 20 minutes. Set aside to cool to room temperature.
In a small bowl, combine the vinegar, honey, mustard, remaining 1/4 cup of olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
In a large bowl, combine the sweetpotatoes, vinaigrette, pears, scallions, walnuts, and blue cheese, if using. Gently stir in the arugula and more salt and pepper to taste.
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