Roasted Sweet Potato & Red Onion Arugula Salad
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Today I am sharing with you my FAVORITE go-to salad.
Roasted sweet potato and red onion are paired with pecans, goat cheese (not pictured), and a delicious basil vinaigrette, layered on a bed of baby arugula, to create a delicious meal that will keep you full through the entire afternoon and evening. This recipe can also be made Paleo & Whole30 compliant with a few simple modifications.
Recipe Profile:
Mediterranean Diet
Paleo*
Whole30*
Vegetarian
Gluten Free
Dairy Free
*with the modifications provided
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This recipe was a staple during my weight loss journey. It is also a great meal prep option as it can be made ahead of time and stored in the fridge. I use these containers to keep each ingredient fresh.
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Looking for additional support to eat healthy? I developed these guides and meal plans to help:
Ingredients for the Salad:
2 cups baby arugula
1 medium sweet potato, diced
1 red onion, diced
salt and pepper
2 oz goat cheese (leave out if following Paleo & Whole30)
¼ cup chopped pecans
4 Tablespoons Basil Vinaigrette (see recipe below)
Ingredients for the Basil Vinaigrette:
½ cup fresh basil leaves
3 Tablespoons white balsamic vinegar
2 Tablespoons olive or avocado oil
2 Tablespoons water
1 Tablespoon honey (leave out if following Whole30)
1 Tablespoon minced fresh garlic
½ teaspoon salt
½ teaspoon black pepper
Directions:
Preheat the oven to 425 degrees F.
In a bowl, mix the diced sweet potato and red onion with olive oil until evenly coated.
Place in a single layer on a greased sheet pan and season with salt and pepper.
Bake for 30-35 minutes, until the sweet potato and red onion are soft.
Prepare Your Salad:
Divide the baby arugula into two bowls.
In each bowl, add the roasted sweet potato and onion, 1 oz. goat cheese, 2 Tablespoons chopped pecans, and 2 Tablespoons basil vinaigrette.
Enjoy!
Make This Salad Paleo & Whole30 Approved
Paleo modifications: To make this recipe Paleo, simply leave out the goat cheese. Don’t worry, it is still incredibly delicious this way!
Whole30 modifications: To make this recipe Whole30 compliant, leave out the goat cheese, and don’t include the honey in the basil vinaigrette.
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