Roasted Sweet Potato Salad

Yield: 4-6 servings

This tangy sweet potato and arugula salad just might become a new tradition for your holiday table.

Time: 50 minutes

Ingredients:

• 2 small sweet potatoes, diced

• 1/2 medium red onion, thinly sliced

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon ground cinnamon, divided

• 1/2 cup balsamic vinegar

• 1/4 cup honey

• 2 tablespoons finely chopped fresh chives

• 4 cups baby arugula

• 3 medium radishes, sliced paper thin

Instructions:

1. Preheat the oven to 400°F.

2. In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon.

3. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

4. Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl.

5. Toss together arugula and radishes in another medium bowl.

6. To serve, arrange arugula mixture on plates.

7. Toss sweet potatoes in balsamic mixture and spoon over arugula.

   
   

Source: Whole Foods Market

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