Roasted Sweet Potato, Asparagus & Arugula Salad

I served this salad under roasted chicken when Euro and James came over for dinner. It's gluten free and vegetarian. The peppery leaves of the arugula pair wonderfully with sweet potatoes and the citrus vinaigrette balances the salad out nicely.



Pecan Pieces
Sweet Potatoes - peeled and diced in large chunks
Asparagus
EVOO
s/p
Arugula
Citrus Vinaigrette
Goat Cheese

Preheat oven to 400°.

Toast the nuts by placing them in a heated pan and cook for about a minute. You'll know that they're toasted when you smell them. Set the nuts aside.

Separately, toss the potatoes and asparagus in EVOO. Sprinkle both liberally with s/p.

Place the potatoes in the oven. Cook until tender, stirring once or twice, 40-60 minutes depending on the size and type of potato chunks.



When the potatoes are 10 minutes from being cooked, put the asparagus in the oven. Cook the asparagus turning once until they are tender crisp, 6-10 minutes.

Citrus Dressing

I made this dressing for a Chicken Strawberry Mango Salad, but it would be tasty on any greens. It reminds me of a warm summer day. What else would you want from a dressing? Or, for a tasty winter salad, try this citrus vin on my Roasted Sweet Potato and Arugula Salad.

1 Orange
1 Lime
1 Lemon
1 Jalapeño - very finely diced
Chives - thinly sliced
3-4 Garlic - pressed
splash of Soy Sauce
splash of Water
Honey
Black Pepper
EVOO
fresh Mint - minced

Juice the citrus into a bowl. Add a little zest from each fruit. Then, stir in everything but the EVOO and mint.

The amount of jalapeño, honey, and black pepper that's used is up to your taste. Just keep in mind that a vinaigrette should be a balanced mix of sweet, salty, spicy, and sour.

Next, slowly and steadily whisk in the EVOO till the liquid has doubled in volume. Finish by stirring in the mint. I like to do this last so that the mint leaves don't get stuck in my whisk.

This tastes a little like jalapeño jelly. You Texans will know what I'm talking about.

Serve over greens, rice, chicken or fish.
Gluten free.