Lately I’ve been all aboard the sweet potato train, and today’s post will hopefully get you on the bandwagon as well. I love sweet potatoes in pretty much any form, and could happily eat them for several meals a day. Luckily they are great all year round as French fries or a delicious breakfast, and work just as well in salads as they do in soups and chilis.
Several months ago my office had a catered lunch that was a bit higher class than our norm. Although all the food was delicious, the one that made the most impact on me was an arugula and spiced sweet potato quinoa salad. Their version was sweet, with heavily candied nuts, sugary dried cranberries, and a sweetened balsamic vinaigrette amongst the quinoa, arugula, and goat cheese. Although I loved this combination, it really was like eating dessert with arugula in it which isn’t necessarily something I want to do very often.
Inspired by their concoction, I opted to test out a more savory version for myself. I kept the cinnamon roasted sweet potatoes but only lightly honeyed my walnuts. I also nixed the cranberries and used bacon instead, and adjusted the arugula:quinoa ratio to be more in favor of the former. Originally I was going to use brie as chèvre (goat cheese) can be exorbitantly expensive, but I discovered Costco carries goat cheese at an incredibly reasonable price and so I kept that flavor as well. Feel free to substitute brie or another neutral soft cheese if you prefer.
The spiced sweet potatoes, salty bacon, creamy chèvre and lightly sweetened and toasted walnuts come together in that fantastic sweet-and-salty juxtaposition that is so popular these days. Arugula and quinoa make a great base and let salad act either as a light lunch or a great side dish.
To round out the experience, I made a cinnamon balsamic vinaigrette only slightly sweetened with honey to mellow the flavor. The dressing gives the salad more of a punch of flavor, and I highly recommend you make it too. In fact, maybe make extra and use it on your other salads too since it’s just that delicious.
Although my original recipe is clearly neither vegetarian nor vegan, it could easily be altered for those diet preferences. Vegetarians can simply ditch the bacon, and a pinch of salt to the dressing, and carry on as normal. Vegans will want to substitute maple syrup in lieu of the honey as well as nix the cheese. You may want to add another ingredient to round it out, dried cranberries or salted almonds would both be great options, depending on which flavor route you want to go.
Full of cinnamon flavor, tasty sweet potatoes and a tinge of sweetness, this would be a superb side dish to grace your Thanksgiving table. Instead of those overly sugary sweet potato and marshmallow concoctions normally served this time of year, this salad would be a healthier and more sophisticated twist for this year. Even better, you can absolutely make it ahead (even a few days!) and store it in the fridge until ready to use. It’s delicious cold, at room temperature, or warmed, so pick your favorite or the most convenient and serve it as such.
The dressing makes a fair amount, so start with half of the recipe and stir in more to taste or serve on the side for guests to add as they like. I am personally a light dressing kind of person but many people prefer a stronger flavor, and it’s good to have options.
If you’re not doing the Thanksgiving thing, or don’t want to wait that long, this also make a great lunch. I made a batch on Sunday and got about 4-5 lunches out of it. Stored in the fridge, it reheated beautifully at work for the rest of the week. Additionally, if you’re not a fan of arugula, some kind of baby spring mix would be a great substitution.
Arugula Sweet Potato Salad & Cinnamon Balsamic Vinaigrette
Inspired by Food for Thought and Just a Pinch
Serves 6-8 (side dish) or about 4 (lunch)
4 cups cubed sweet potatoes
1 Tbsp olive oil
1/2 tsp cinnamon
3/4 cup walnuts, chopped
1 Tbsp honey or maple syrup
6 slices bacon (optional)1
1 cup quinoa
2 cups water
5 oz arugula (or leafy veggie/mix of choice)
~4oz goat cheese (or brie, optional)1
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp honey or maple syrup
1 tsp cinnamon
- Preheat oven to 425 degrees Fahrenheit. Line two cookie sheets with foil or parchment paper.
- In a medium bowl, combine sweet potatoes, olive oil, and cinnamon. Stir with a rubber scraper until potatoes are well coated. Arrange in one layer on half of a cookie sheet.
- In the same bowl, combine walnuts and honey and stir until completely coated. (Heat the honey sightly to liquify for easier stirring.) Arrange in one layer on the other half of the cookie sheet.
- Arrange bacon in one layer on the other cookie sheet.
- Place cookie sheets in oven (I put the potatoes on the middle rung, and the bacon one rung below it) and bake for 8-10 minutes, or until walnuts are lightly toasted.
- Remove the walnuts to a plate to cool. Continue baking potatoes and bacon for 15-20 minutes, until potatoes are easily pierced with a fork, and bacon is cooked to desired doneness.
- Remove bacon to paper towels to cool, pressing to remove excess grease. Dice bacon and set aside.
- Meanwhile, in a medium pot bring quinoa and water to a boil, then cover and simmer until all liquid is soaked up, about 15 minutes. Uncover and set aside.
- In a small bowl, whisk together dressing ingredients until completely combined.
- In a large bowl, combine arugula and half the dressing, tossing to coat. Add quinoa and sweet potatoes, and stir gently until well combined.
- Add walnuts (breaking apart if necessary), diced bacon, and goat cheese, stirring gently to combine.
- Serve immediately, later today, or tomorrow since it’s good at pretty much any temperature. Store leftovers in the fridge, or make it ahead the night before. Reheats well with a brief stint in the microwave and is also excellent right out of the fridge.
- Add additional dressing just before serving if necessary, or serve it on the side.
- Delicious as a side dish (6-8 servings) or for a lighter lunch (4 servings).
1 For a vegetarian option, just leave out the bacon, it’s great without it too! To get that added salty flavor, add a pinch to the dressing or include a few chopped salted almonds in its place. Vegans could also use maple syrup and ditch the cheese, although you may want to add another ingredient (maybe dried cranberries?), and follow the same salty suggestion.
Pingback: Mexican Sweet Potato Quinoa Salad | Baking Bytes
Pingback: Sweet Potato Alfredo | Baking Bytes
Pingback: Sweet Potato Grilled Cheese | Baking Bytes