Recipe Background
Let It Snow Salad combines caramelized sweet potatoes with zesty arugula and a honey mustard dressing, creating a flavorful, textured dish perfect for sharing.
The Let It Snow Salad brings a sense of warmth and richness to any table, balancing hearty roots with fresh greens and vibrant accents. Roasting sweet potatoes transforms them into tender, caramelized cubes, each bite offering a sweet earthiness that pairs beautifully with the peppery arugula. As you mix, a colorful blend unfolds—cranberries adding a tart zing while pepitas bring a nutty crunch. The aroma of honey mustard dressing lingers, a familiar tang weaving through each spoonful.
This salad thrives on texture. The interplay of soft, roasted potatoes and crisp, leafy greens creates an inviting variety, while the half-moon slices of shallots offer a subtle, sharp undertone. To elevate this experience, be sure to let the potatoes brown on the bottom—a bit of patience here rewards you with deeper flavor and a satisfying texture. Tossing the components together unearths a medley of color and taste, turning something as simple as salad into a feast for the senses.
Ideal for any gathering, this dish encourages sharing. Guests will likely reach back for seconds, intrigued by its harmonious blend of flavors. Each element complements the other, making Let It Snow Salad more than just a side—it can star on any plate. Whether enjoyed at a holiday meal or a casual dinner, it promises a moment of genuine connection around the table.
Ingredients
For the honey mustard dressing:
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon or stone-ground mustard
- 4 tablespoons extra-virgin olive oil
For the salad:
- 2 pounds sweet potatoes diced into 3/4-inch cubes and skin-on
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 cups baby arugula
- 1/2 medium shallot thinly sliced into half-moons
- 1/4 cup dried cranberries or cherries
- 1/4 cup pepitas
- 1/4 cup feta or goat cheese crumbles optional
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the honey, the white wine vinegar, and the mustard.
- Slowly whisk 4 tablespoons of the olive oil, 1 tablespoon at a time, into the honey mixture until fully combined and an emulsion forms.
- In a large bowl, mix the sweet potatoes with the remaining olive oil, the garlic powder, the salt, and the pepper.
- Place the sweet potatoes on the prepared baking sheet in an even layer.
- Bake until the cubes are tender and browned on the bottom, about 25 minutes.
- In a bowl mix the roasted sweet potatoes, the baby arugula, the shallot, the cranberries, the pepitas, the feta, and 6 tablespoons of the honey mustard dressing.
- Toss together and serve.
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