Candied Sweetpotato, Spinach and Arugula Salad #TheSaladBar

Candied Sweet Potato, Spinach and Arugula Salad
The Salad Bar
This month The Salad bar is celebrating *sweetpotatoes in our salads! Thanks Wendy from The Weekend Gourmet for being our hostess and The Salad Bar Tender!

This was a bit of a head scratcher to come up with a salad using one of my favorite vegetables. I love sweetpotatoes glazed, mashed, in soups, breads, stews, casseroles and even just plain baked.
So I decided to make glazed sweets with a hint of apple from some fresh apple cider. Okay, sweetpotatoes, apples, now what? Greens. Spinach and Arugula pair so well with sweetpotatoes and apples. I love the little bite arugula brings to a salad. Now I needed a little crunch so toasted walnuts fit the bill perfectly!
Here’s the recipe. I love this for a fall lunch or side dish. I hope you will too.

Candied #Sweetpotato, Spinach and Arugula Salad

Ingredients

  • 1 large sweetpotato, peeled and cut into 1/2-inch rounds
  • 1/2 cup apple cider
  • 1/3 cup brown sugar
  • 1 tablespoon brown mustard
  • 1 tablespoon butter
  • salt and pepper to taste
  • 5-ounce bag spinach/arugula mix
  • 1/4 cup toasted walnuts

Arrange sweetpotatoes as a single layer in a casserole dish.
Bring cider, sugar, mustard and butter to a boil over medium heat, whisking constantly. When sugar is dissolved and sauce starts to thicken, pour over sweetpotatoes.
sweetpotatoes in sauce
Cover and bake at 350 for 40 minutes, then flip sweetpotatoes and continue to bake for an additional 20 minutes uncovered if necessary to soften potatoes and thicken sauce.
Serve over greens, top with walnuts and drizzle with additional glaze if desired.

Candied Sweetpotato, Spinach and Arugula Salad #TheSaladBar
 
Author:
Ingredients
  • 1 large sweetpotato, peeled and cut into ½-inch rounds
  • ½ cup apple cider
  • ⅓ cup brown sugar
  • 1 tablespoon brown mustard
  • 1 tablespoon butter
  • salt and pepper to taste
  • 5-ounce bag spinach/arugula mix
  • ¼ cup toasted walnuts
Instructions
  1. Arrange sweetpotatoes as a single layer in a casserole dish.
  2. Bring cider, sugar, mustard and butter to a boil over medium heat, whisking constantly. When sugar is dissolved and sauce starts to thicken, pour over sweetpotatoes.
  3. Cover and bake at 350 for 40 minutes, then flip sweetpotatoes and continue to bake for an additional 20 minutes uncovered if necessary to soften potatoes and thicken sauce.
  4. Serve over greens, top with walnuts and drizzle with additional glaze if desired.

 

* From the California Sweetpotato Council: Sweetpotatoes are not in fact a “sweet potato”- they are a different vegetable entirely. Sweetpotatoes will now be known as one word to emphasize that they are quite different from the white potato, yams and other sweet potatoes on the market.

Check out all these great ideas from our November Salad Bar.

 


 

This entry was posted in #TheSaladBar, linky party, salad, side dish, spinach, sweet potato, sweetpotato, What's For Dinner? and tagged , , , , . Bookmark the permalink.

5 Responses to Candied Sweetpotato, Spinach and Arugula Salad #TheSaladBar

  1. really. It’s one word. I never knew that before. I love your candied sweet potatoes.
    Marlene @Nosh My Way recently posted..Warm Roasted Sweet Potato SaladMy Profile

  2. I love the spiciness of the arugula with the sweetness of the potatoes!!! Well done!
    Kim – Liv Life recently posted..Arugula Salad with Sweet Potatoes and BeetsMy Profile

  3. Pingback: Mistakes You’re Making at the Salad Bar | Thick Chick Fitness Blog

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