Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts

Description

Don’t have to be boring; by pairing healthy leafy greens with the right accoutrements, this salad maintains its nutritious balance while also boasting a bevy of flavors.

Ingredients

• 3 cups of cubed sweet potatoes
• 3 cloves of garlic, sliced
• 2 tablespoons of olive oil
• salt and pepper
• 1 tsp of dried rosemary
• 1 pomegranate
• 5 ounces arugula
• ½ cup Oregon hazelnuts
• ¼ cup balsamic vinegar
• goat cheese (optional)

Instructions

1. Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes. Set aside.
2. Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.
3. Seed pomegranate, I like to cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.
4. Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired). Serve.