Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts

  • Yield: 4 servings
  • Total Time: 40 minutes


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.


  • 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)


  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.

nutrition facts

Based on 4 servings

Per serving:

  • Calories340
  • Total Fat19g
  • Saturated Fat2.5g
  • Monounsaturated Fat13g
  • Polyunsaturated Fat2g
  • Cholesterol0mg
  • Sodium370mg
  • Carbohydrate40g
  • Dietary Fiber8g
  • Protein7g
  • Vitamin D0mcg
  • Calcium130mg
  • Iron2mg
  • Potassium768mg

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