Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese
Roasted sweet potatoes and sliced pears pair wonderfully with spicy, peppery baby arugula. The blue cheese and honey Dijon vinaigrette make a perfect finishing touch.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Whisk
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 sweet potatoes, peeled and cut into bite-size cubes
- 1 tsp curry powder
- 1 tsp smoked paprika
- 4 cups baby arugula
- 2 medium shallots, thinly sliced
- 2 pears, thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 3 tbsp apple cider vinegar
- 2 tsp honey
- 1/4 cup toasted hazelnuts
- 2 oz blue cheese, crumbled
- Sea salt
- black pepper
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