Arugula sweet potato salad

Arugula sweet potato salad

Photo courtesy Feldheim Publishers
Photo courtesy Feldheim Publishers

This is a perfect salad to eat for lunch on a weekday, or as a first course for a brunch, or even during a holiday like Rosh Hashana. It’s especially nice when plated individually and topped with the sweet potatoes and cashews. If you don’t have sweet potatoes, you can replace them with sauteed red peppers.

For the salad:

2 cups cubed and roasted sweet potatoes
2 Belgian endives, cleaned and sliced thinly
6 cups baby arugula, cleaned
1⁄3 cup dried cranberries
1/2 cup cooked quinoa
1/2 cup chopped roasted cashews

For the dressing:

1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 tsp. sugar
salt and pepper to taste

In a large mixing bowl, combine all the salad ingredients except cashews.

In a small jar or bowl, combine all the dressing ingredients.

Pour dressing over salad and toss well.

Add cashews and serve.

Excerpted with permission from Kosher Taste. The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from hallah to shakshuka and beyond. Check it out at

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