Name: Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 T. extra-virgin olive oil; 2 sweet potatoes, peeled and cut into bite-size cubes; 1 t. curry powder; 1 t. smoked paprika; 4 c. baby arugula; 2 medium shallots, thinly sliced; 2 pears, thinly sliced; 2 T. extra-virgin olive oil; 2 t. Dijon mustard; 3 T. apple cider vinegar; 2 t. honey; ¼ c. toasted hazelnuts, roughly chopped; 2 oz. blue cheese, crumbled; Sea salt and black pepper, to taste

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Dive into a symphony of flavors with our Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese. This dish is a perfect amalgamation of the natural sweetness of roasted sweet potatoes, the peppery freshness of arugula, the crisp juiciness of pears, and the bold, creamy tang of blue cheese.

Whether you’re looking for a vibrant side dish or a wholesome main course, this salad promises to deliver on both taste and nutrition. Join us as we explore the steps to creating this delightful culinary masterpiece that’s sure to impress at any table.

Why you’ll love this recipe

Healthful and Nutritious: Packed full of vitamins, fiber, and antioxidants from the sweet potatoes, arugula, and pears, this salad is as good for your body as it is for your taste buds.
Flavorful Complexity: The combination of spicy curry and smoked paprika with the rich blue cheese and sweet honey dressing creates a complex flavor profile that is both intriguing and satisfying.
Versatile Serving Options: Perfect as a hearty main dish or a sophisticated side salad, its versatility makes it a fantastic option for any meal.
Quick and Easy Preparation: Despite its gourmet appearance, this salad is surprisingly simple to prepare, making it a great choice for busy weeknights or impromptu dinner parties.

What is arugula?

Arugula, also known as rocket, is a peppery, leafy green vegetable that is often used in salads, sandwiches, and as a garnish. It belongs to the Brassicaceae family, which also includes broccoli, Brussels sprouts, and kale. Its unique, spicy flavor makes it a popular choice for adding depth and dimension to dishes.

For those who find arugula’s peppery taste too strong or simply don’t have it on hand, baby spinach or watercress can serve as excellent substitutes, offering a milder flavor but still providing a similar nutritional profile and texture.

Ingredients

Extra-Virgin Olive Oil: Choose a high-quality extra-virgin olive oil for its rich, fruity aroma and ability to enhance the flavors of the salad. It’s perfect for both roasting the sweet potatoes and whisking into the dressing.
Sweet Potatoes: Look for medium-sized sweet potatoes with smooth, firm skins. Their natural sweetness is brought out when roasted and adds a delightful contrast to the peppery arugula.
Curry Powder & Smoked Paprika: These spices add a smoky depth and slight warmth to the sweet potatoes. Opt for fresh, high-quality spices for the best flavor impact.
Baby Arugula: Select fresh, vibrant green arugula leaves that are crisp and not wilted. The peppery taste of arugula adds a zesty note to the salad that balances the sweetness of the other ingredients.
Medium Shallots: Choose shallots that are firm and free from sprouts. Their mild, slightly sweet flavor complements the boldness of the blue cheese and the tanginess of the dressing.
Pears: Look for firm but ripe pears that are sweet and juicy. Slicing them thinly adds a crisp, fresh element to the salad.
Dijon Mustard: This provides a tangy, sharp base for the dressing, blending wonderfully with the sweetness of the honey and the acidity of the apple cider vinegar.
Apple Cider Vinegar: Its mild fruitiness enhances the dressing, tying the flavors of the salad together. Ensure it’s of good quality for the best taste.
Honey: A touch of honey in the dressing offers a hint of sweetness that contrasts nicely with the tart vinegar and sharp mustard.
Toasted Hazelnuts: These add a delightful crunch and nutty flavor. Toast them lightly to enhance their texture and taste.
Blue Cheese: Look for a creamy, flavorful blue cheese that will crumble easily. Its bold, tangy flavor is a key component that elevates this salad.
Sea Salt and Black Pepper: Always finish with a seasoning of good quality sea salt and freshly ground black pepper to enhance the overall flavors of the salad.

Substitutions and Additions

The beauty of this Roasted Sweet Potato and Arugula Salad lies in its flexibility and the potential for personalization based on preferences or availability of ingredients. Here are some substitutions and additions to consider:

Extra-Virgin Olive Oil: For a different flavor profile, walnut oil could be a sublime substitution, offering a richer, nutty taste.
Sweet Potatoes: Butternut squash is a fantastic alternative, delivering a similar texture and sweetness.
Curry Powder & Smoked Paprika: For a less spicy option, ground cumin or turmeric can offer earthiness and vivid color without the heat.
Baby Arugula: If arugula’s peppery bite is not your preference, try baby spinach or mixed greens for a more neutral base.
Medium Shallots: Red onions, thinly sliced, can offer a similar crunch and slight sweetness with a bit more bite.
Pears: Apples, especially varieties like Fuji or Honeycrisp, provide a sweet and tart contrast that pairs excellently with the salad’s other ingredients.
Dijon Mustard: For a milder dressing, a stone-ground mustard can provide texture without overpowering the dressing.
Apple Cider Vinegar: White wine or red wine vinegar can serve as a suitable substitute, each adding its own unique flavor note.
Honey: Maple syrup can be used as an alternative sweetener in the dressing, giving it a distinct autumnal vibe.
Toasted Hazelnuts: Walnuts or pecans are great options, adding a different crunch and depth of flavor.
Blue Cheese: For those not fond of blue cheese, feta or goat cheese are excellent alternatives, offering a creamy texture with a milder tang.
Additions: For an extra pop of color and nutrition, adding roasted beetroots or avocado can enhance the salad’s visual appeal and textural variety. Grilled chicken or chickpeas can also turn this side salad into a fulfilling main dish.

Instructions

Preheat the oven to 400° F. On a rimmed baking sheet, toss the cubed sweet potatoes with olive oil, curry powder, and smoked paprika.

Season the sweet potatoes to taste with salt and black pepper.

Roast in the preheated oven for 15-20 minutes, or until the sweet potatoes are fork-tender and golden brown.

In a large salad bowl, combine the arugula, shallots, and thinly sliced pears.

For the dressing, whisk together extra-virgin olive oil, Dijon mustard, apple cider vinegar, and honey in a small mixing bowl. Season with salt and black pepper to taste.

Drizzle the dressing over the arugula mixture and toss to combine everything well.

Top the salad with the roasted sweet potato pieces, toasted hazelnuts, and crumbled blue cheese before serving.

Recipe tips

Ensure Even Roasting: Cut the sweet potatoes into uniform pieces to promote even cooking. This prevents smaller pieces from burning and larger pieces from being undercooked.
Maximize Flavor: Toast the hazelnuts on a dry skillet over medium heat until fragrant. This extra step significantly enhances their flavor and crunch in the salad.
Dressing Adjustment: Taste the dressing before adding it to the salad, and adjust the sweetness or acidity as needed. Salad dressings are easy to personalize according to your taste preferences.
Chill the Pears: Refrigerate the pears before slicing and adding them to the salad for a refreshing crunch against the warm sweet potatoes.
Blue Cheese Alternative: If using a milder cheese like feta or goat cheese, consider adding a small amount of finely chopped fresh herbs such as chives or parsley to maintain the flavor complexity of the salad.
Make Ahead: You can roast the sweet potatoes and prepare the dressing in advance. Just assemble the salad right before serving to maintain the freshness and crispness of the arugula and pears.

Serving Suggestions

This Roasted Sweet Potato and Arugula Salad serves as a perfect side dish for any barbecue. Its vibrant flavors and textures contrast beautifully with traditional BBQ meats. When serving alongside grilled meats such as ribs, burgers, or chicken, the salad’s freshness cuts through the richness of the meats, offering a delightful balance.

For a vegetarian BBQ option, pair this salad with grilled portobello mushrooms or halloumi cheese, allowing the smokiness of the grill to complement the natural sweetness of the roasted sweet potatoes and the tanginess of the blue cheese.

Additionally, consider setting up a salad station where guests can add their own toppings, such as extra nuts, cheeses, or dressings, to customize the salad to their taste.

Storage & reheating

This Roasted Sweet Potato and Arugula Salad is best enjoyed fresh, however, if you have leftovers, they can be refrigerated for up to 2 days. Ensure the salad is stored in an airtight container to maintain its freshness.

Freezing is not recommended due to the delicate nature of the arugula and the dressing components, which may not withstand the freezing process well.

For the best experience upon reheating, you might opt to only roast the sweet potatoes and prepare the dressing ahead of time, then assemble the fresh components just before serving. If you need to refresh the roasted sweet potatoes, a quick stint in the oven at 350°F for 5-10 minutes or until warmed through can help restore their warmth and texture without cooking them further.

Recipe FAQ

Can I use a different type of oil for roasting the sweet potatoes?

While extra-virgin olive oil is recommended for its flavor and health benefits, you can use avocado oil, coconut oil, or any neutral vegetable oil as substitutes. Just keep in mind that each oil has its own smoke point and flavor profile, which may slightly alter the taste of the roasted sweet potatoes.

How can I make this salad vegan?

To make this salad vegan, substitute the honey in the dressing with agave nectar or another vegan sweetener. For the cheese, either omit it or use a vegan cheese alternative that crumbles similarly to blue cheese or feta. Check the labels on your mustard and other condiments to ensure they’re vegan-friendly.

Is there a way to add more protein to this salad for a more filling meal?

Definitely! Grilled chicken or chickpeas are suggested additions for converting this salad into a hearty main dish. You can also consider adding slices of hard-boiled eggs, grilled tofu, or quinoa for extra protein.

Can the salad be prepared in advance for a party?

Yes, you can prepare most of the salad components in advance. Roast the sweet potatoes and prepare the dressing a day ahead, storing them separately in the refrigerator. Toast the nuts and crumble the cheese as well. Before serving, combine the fresh ingredients and assemble the salad as directed. This approach keeps everything fresh and vibrant for your guests.

Is this salad gluten-free?

This salad is naturally gluten-free. However, it’s always important to check the labels on ingredients like mustard and any store-bought condiments or dressings to ensure they haven’t been processed in a facility where cross-contamination could occur.

4 portions