This is a refreshing, simple and tasty lunch or side that combines both the orange and white sweet potatoes on top of arugula. It’s probably cribbed from somewhere, but we don’t have any place to attribute it to, so here it is.

For this you’ll need: 1 bag/box of fresh arugula, x2 large sweet potatoes (one of each, orange and white), x2 shallots, 2 Tbsp fresh thyme, 1/3-2/3 cup white wine vinegar, 2/3-1 cup olive oil, 1/2 cup walnuts, salt and pepper.

Preheat the oven to 350.

Peel the sweet potatoes and cut them into 1″ cubes. Place them into a large bowl and add the fresh thyme (using just the leaves scraped from the stems to the best of your ability), a glug of olive oil, salt and pepper. Toss well so that everything is covered. Place the potatoes into a single layer on a baking sheet and place into the preheated oven until soft enough to easily place a fork through them – about 30 mins.

Meanwhile, chop the shallots and place them into a medium bowl. Pour in the vinegar over the top so that shallots are covered. Let stand for at least 5 minutes but for as much as 30 minutes, if you like.

With the back of a wooden spoon or using a tenderizing mallet gently break up the walnuts into smaller pieces.

Remove the potatoes from the oven once softened and allow to cool somewhat – you can serve them warm or at room temperature, your choice.

Slowly whisk in about 2/3 cup oil into the shallot/vinegar mixture so that it combines well and thickens slightly.

Place the arugula into a large serving bowl. Add the potatoes and walnuts on top.

Add the dressing once you are ready to serve and toss everything well.

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