Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette
Servings: 4 servings
Calories: 437kcal
Ingredients
For the salad:
- 1 pound (454 g) sweet potato, cubed
- 2 tablespoons (30 mL) extra-virgin olive oil, divided
- 1 teaspoon (2.2 g) ground nutmeg, divided
- ½ teaspoon (3 g) kosher or fine sea salt, divided
- 3 ribs celery , cut into 1-inch cross sections
- 2 shallots , quartered
- ¾ cup (86 g) walnut pieces
- ½ cup (70 g) pomegranate seeds
- 6 cups (180 g) arugula
For the citrus vinaigrette:
- 3 tablespoons (45 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) champagne vinegar
- 1 tablespoon (15 mL) fresh orange juice
- 1 tablespoon (15 g) minced shallot
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato with 1 tablespoon of olive oil, ½ teaspoon nutmeg, and ¼ teaspoon salt.
- Spread the sweet potato on a parchment-lined baking sheet, then transfer to the oven and roast for 15 minutes.
- Toss the celery and shallot with the remaining tablespoon of olive oil, ½ teaspoon of nutmeg, and ¼ teaspoon of salt.
- Stir in the celery and onion with the sweet potato and continue roasting for another 20-25 minutes until the vegetables are browned and tender.
- Meanwhile, bring a dry skillet to medium heat and add the walnuts. Toast, stirring often, for about 5 minutes until fragrant and golden brown.
- Whisk together the vinaigrette ingredients in a mixing bowl. Add the roasted vegetables and arugula and gently toss to coat.
- Top the salad with the toasted walnuts and pomegranate seeds.
Nutrition
Calories: 437kcal | Carbohydrates: 34g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Sodium: 658mg | Potassium: 710mg | Fiber: 7g | Sugar: 10g | Vitamin A: 16828IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 2mg