Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts

Yield: Serves 4
Time: 40 Minutes

Ingredients

3 cups of cubed sweet potatoes
3 cloves of garlic, sliced
2 tbsp of olive oil
salt and pepper
1 tsp of dried rosemary
1 pomegranate
5oz arugula
½ cup hazelnuts
¼ balsamic vinegar
goat cheese (optional)

 
Directions

Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes.
Set aside.

Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.

Seed pomegranate, you might cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.

Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired).

Serve.

 

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