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Autumn Arugula Salad with Roasted Sweet Potatoes and Hazelnuts
(10-23-17)

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
  1. Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes.
  2. Set aside.
  3. 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.
  4. 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.
  5. Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired).
  6. Serve.
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Holmquist Hazelnut Orchards, LLC
Lynden, WA
(360) 988-9240


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