Garlic Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing
Roasted sweet potato arugula salad is a perfect lunch or appetizer. Topped with a light honey mustard yogurt dressing with a hint of gorgeous turmeric color.
Servings 2 servings
Calories 378cal
Ingredients
- 1 1/2 tablespoons olive oil
- 2 medium sweet potatoes, cut into 1/2 inch thick wedges
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- For the dressing:
- 1/4 cup nonfat greek yogurt
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon ground turmeric
- For the topping:
- 2-3 cups fresh arugula
- 1/4 cup dried cherries
- 1/4 cup toasted sliced almonds
Instructions
- Preheat 400 degrees F. Line a large baking sheet with parchment paper. Add sweet potato wedges to the pan and drizzle with olive oil. Add minced garlic, salt and pepper and toss well to combine. Bake wedges for 20-30 minutes, flipping halfway through, until tender and golden.
- While the potatoes are roasting, you can make the dressing: In a small bowl whisk together yogurt, dijon, honey and turmeric. Thin the dressing out with a few teaspoons of water so that you are able to drizzle it over the salad. Place in fridge until ready to use.
- Once the sweet potato wedges are done baking, remove from oven and allow to cool for 5 minutes.
- Add fresh arugula on top, along with cherries and almonds, then drizzle with dressing and serve immediately. Serves 2 and makes a wonderful lunch or appetizer. Also great when served cold!
Notes
If you want to reduce the sugar in the recipe, simply reduce the amount of dried cherries to 2 tablespoons or leave off completely.
Nutrition
Serving: 1serving | Calories: 378cal | Carbohydrates: 47.6g | Protein: 10.6g | Fat: 17.8g | Saturated Fat: 1.6g | Fiber: 7g | Sugar: 25g