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Sweet Potato Salad with Pears and Walnuts
Sweet potatoes and pears are great together! And tossed with walnuts, arugula, optional blue cheese, and a simple vinaigrette, they become a salad that’s full-flavored, lightly crunchy, and a little sweet. Try it as a side dish for chicken or chops, or as a meatless entree on a bed of grains or beans.
Serves 6 to 8
Ingredients
For
8
Serving(s) Serving size
Sweet Potato Salad with Pears and Walnuts
| 1 ¼ Pounds orange- or yellow/white-fleshed sweet potatoes, or a combination, cut into 3/4-inch dice |
| 5 Tablespoons olive oil, divided |
| ¾ Teaspoon salt, divided, or more to taste |
| ¾ Teaspoon pepper, divided, or more to taste |
| 3 Tablespoons apple cider vinegar |
| 1 ½ Teaspoons honey |
| 1 Teaspoon Dijon-style mustard |
| 2 pears cored and cut into 3/4-inch dice |
| 4 Sliced scallions |
| ½ Cup chopped walnuts, toasted |
| ½ Cup crumbled blue cheese (optional) |
| 2 Cups arugula leaves (about 1 ounce) |
Sweet Potato Salad with Pears and Walnuts Directions
- Preheat the oven to 400°F.
- In a large bowl, combine the sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Transfer the mixture to a large rimmed baking sheet and roast until the sweet potatoes are tender, about 20 minutes. Set aside to cool to room temperature.
- In a small bowl, combine the vinegar, honey, mustard, remaining 1/4 cup of olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- In a large bowl, combine the sweet potatoes, vinaigrette, pears, scallions, walnuts, and blue cheese, if using. Gently stir in the arugula and more salt and pepper to taste.
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