Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts
Autumn Arugula Salad with roasted sweet potatoes and hazelnuts—enjoy a flavorful, nutritious blend of leafy greens and crunchy nuts. Perfect for fall!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nuthealth.org.
Cooking tools:
- Oven
- Baking sheet
- Baking dish
- Chef's knife
- Cutting board
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups of cubed sweet potatoes
- 3 cloves of garlic, sliced
- 2 tablespoons of olive oil
- salt
- pepper
- 1 tsp of dried rosemary
- 1 pomegranate
- 5 ounces arugula
- ½ cup Oregon hazelnuts
- ¼ cup balsamic vinegar
- goat cheese (optional)
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