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Citrus Arugula and Fennel Salad with Roasted Sweet Potatoes Recipe

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4.3 from 53 reviews

This vibrant Citrus Arugula and Fennel Salad features roasted sweet potatoes seasoned with paprika and garlic powder, combined with fresh arugula, crunchy fennel, sliced almonds, and red onion. Topped with shaved parmesan and a tangy honey-lemon vinaigrette, this salad balances sweet, peppery, and citrusy flavors for a refreshing and satisfying dish perfect for any occasion.

Ingredients

Roasted Sweet Potatoes

  • 2 cups cubed sweet potatoes (peeled or unpeeled)
  • 2 tablespoons avocado oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Salad

  • 2 medium fennel bulbs, sliced
  • 2 cups arugula
  • 1/2 cup sliced almonds
  • 1/3 cup sliced red onion
  • 1/3 cup fresh shaved parmesan

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the sweet potatoes.
  2. Combine Sweet Potatoes & Seasoning: In a bowl, toss the cubed sweet potatoes with avocado oil, salt, pepper, paprika, and garlic powder until they are evenly coated with the seasoning.
  3. Transfer to Baking Sheet: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper to ensure even roasting and easy cleanup.
  4. Bake Sweet Potatoes: Roast in the preheated oven for about 30 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. Stir halfway through for even cooking if desired.
  5. Combine Salad Ingredients: While the potatoes are roasting, in a large bowl, combine the sliced fennel, fresh arugula, sliced almonds, and thinly sliced red onion to build the salad base.
  6. Whisk Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
  7. Add Sweet Potatoes & Dressing: Once the sweet potatoes are done roasting and slightly cooled, add them to the salad bowl. Pour the dressing over the salad and toss gently to combine all the flavors.
  8. Top with Parmesan & Serve: Sprinkle the fresh shaved parmesan over the salad as a finishing touch. Serve immediately and enjoy your vibrant citrus arugula and fennel salad!

Notes

  • For extra crunch, toast the sliced almonds in a dry skillet over medium heat until golden before adding to the salad.
  • You can peel the sweet potatoes if you prefer, but leaving the skin on adds texture and nutrients.
  • Adjust the honey in the dressing to taste if you prefer a sweeter or more tangy dressing.
  • This salad is best served fresh but can be stored refrigerated for up to one day; add dressing just before serving.

Find it online: https://recipethrive.com/citrus-arugula-and-fennel-salad-with-roasted-sweet-potatoes-recipe/