Recipe Background
A sweet potato and arugula salad with pepitas is the perfect blend of comfort and freshness, ideal for embracing new beginnings.
As I packed the last of the boxes for my cross-country move, I was suddenly hit by the enormity of it all. Heading for a new city was exhilarating, yet the thought of leaving my familiar world behind tugged at me. On my last night in the old apartment, with boxes stacked high and echoing walls, I decided to craft a meal that would remind me of past comforts while embracing upcoming adventures. I spotted sweet potatoes in the corner of my moving box kitchen and, with a wink from the few spices left in my sparse pantry, I knew exactly what to create: an uplifting, bright salad.
Inside a weathered mixing bowl—one of the few kitchen items spared from packing—I combined olive oil with garlic powder and black pepper. The sweet potatoes, diced and unpeeled for character, were tossed in this fragrant mixture. As they roasted to golden perfection, their transforming aroma filled the empty space. My trusty whisk came out next to blend honey and white wine vinegar into a comforting dressing. The kitchen felt alive again.
With the sweet potatoes slightly cooled, they met an ensemble of baby arugula, thin shallot slices, and a scattering of pepitas and dried cranberries. For a little extra creaminess, some feta crumbles made their way in—not standard, but moving is anything but ordinary. Tossing everything with a delicate honey mustard drizzle, I realized that this assembly was like my move: a mix of familiar elements and fresh possibilities. Letting the flavors meld for a few minutes made all the difference, a simple pause to let life settle in.
Ingredients
For the honey mustard dressing:
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon or stone-ground mustard
- 4 tablespoons extra-virgin olive oil
For the salad:
- 2 pounds sweet potatoes diced into 3/4-inch cubes and skin-on
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 cups baby arugula
- 1/2 medium shallot thinly sliced into half-moons
- 1/4 cup dried cranberries or cherries
- 1/4 cup pepitas
- 1/4 cup feta or goat cheese crumbles optional
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the honey, the white wine vinegar, and the mustard.
- Slowly whisk 4 tablespoons of the olive oil, 1 tablespoon at a time, into the honey mixture until fully combined and an emulsion forms.
- In a large bowl, mix the sweet potatoes with the remaining olive oil, the garlic powder, the salt, and the pepper.
- Place the sweet potatoes on the prepared baking sheet in an even layer.
- Bake until the cubes are tender and browned on the bottom, about 25 minutes.
- In a bowl mix the roasted sweet potatoes, the baby arugula, the shallot, the cranberries, the pepitas, the feta, and 6 tablespoons of the honey mustard dressing.
- Toss together and serve.
×
