Super Healthy and Super Tasty Arugula Salad
My recent trip to New York city sent me on a chase for the perfect arugula salad.
Finally we found this small cosy, classy Italian restaurant with a wood burning oven that radiated soft glowing heat, while the subtle smell of wood smoke lingered in the background. I can’t even recall the name of this restaurant, but the experience was amazing. We were served Panini sandwiches with an incredibly aromatic and tasty arugula salad. This was a perfect gift on that rainy and chilly day.
After hours of search and experimenting, here is a reproduction of that very healthy and incredibly tasty arugula salad, perfectly balanced with warm pecans, roasted sweet potatoes chips and creamy avocado:
1 small sweet potato peeled and cut into, small triangles
2 tablespoons olive oil
3 – 4 cups of arugula leaves or in combination with other baby greens
1/4 cup pecan halves (walnuts also work well)
1 small sweet white or purple onion
1 cup cherry tomatoes
1 ripe avocado
2 -3 tablespoons feta cheese broken into larger crumbs (optional)
1 tablespoon honey*
4 – 6 tablespoons olive oil (you may want to add more to make the dressing more liquid)
1 tablespoon balsamic vinegar
2 tablespoons lemon (or more if you like it more tart)
1 – 2 tablespoons thinly sliced shallots**
Salt & Pepper to taste
* I use organic non-pasteurized honey. A fancy honey can also be nice, i.e., buckwheat, clover, or any other honey of your choice.
** Add shallots if you are planning to use the entire dressing in a day or two. otherwise omit shallots or add them before serving.
Note: If you have a picky child who likes a simple dressing, then lemon, olive oil, salt & pepper dressing will do just fine.
Preheat the oven to 400 degrees.
Toss sweet potato triangles with olive oil and arrange them on a baking sheet. Place them in the oven for about 30 min or until golden brown and a bit crispy.
Make the dressing by combining the dressing ingredients. I suggest to put all of the ingredients in a jar with a tight lid and shake until well combined.
Wash arugula salad and clean if necessary. Dry and arrange on a plate.
Cut cherry tomatoes in half and arrange on top, then add the thinly sliced onion.
Roast pecan halves carefully. (They burn fast.) When done, let them cool, then break into large peaces. Reserve, you will add them at the very end.
Next, cut avocado and arrange on the plate.
By this time your sweet potato should be ready, add them into your salad.
Top your salad with roasted pecans and feta.
Pour on the dressing.
Note: You can roast the sweet potato and pecans a day or two before. I usually make a larger batch for a day or two ahead. You may slightly warm the sweet potato before serving, this will enhance the flavour of your salad.