February 23, 2017


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Food For Thought: My favorite Salad

This is my favorite salad ever. We even made it for our wedding in a giant bowl..It's filling, flavorful and fun. You can add more or less of any ingredient. 

Arugula Salad with Sweet Potatoes, Apple, Pomegranates and Walnuts

  • 1 large sweet potato (Korean if you can find. They have red skin and white flesh and are just divine)
  • drizzle olive oil
  • salt and pepper to taste
  • 4-5 cups Arugula
  • 6-8 leaves Basil, ribboned
  • 1/2 of an apple cut into small pieces (Envy or Pink Lady)
  • handful of pomegranate seeds
  • handful of walnuts
  • sprinkle of feta
  • Lemon Mustard Vinaigrette (recipe follows)

Preheat oven to 400 degrees, Cut sweet potato in 1/2" pieces pretty consistent in size. On a rimmed baking sheet with parchment paper toss sweet potato pieces with drizzle olive oil, salt and pepper. Roast until soft, about 30 minutes. Take off the pan and let cool while you prepare the rest of the salad. You can make sweet potatoes a day ahead of time as well.

In your favorite salad bowl..like our Perfetto... Add Arugula, basil ribbons, apple pieces, pomegranate seeds and sweet potatoes. Toss with lemon mustard vinaigrette and salt and pepper to taste.  Sprinkle the top with walnuts and feta. Delish!

Lemon Mustard Vinaigrette

  • 1 small shallot, chopped
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper

 Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.

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