Roasted Sweet Potato Salad with Pears and Blue Cheese

Sweet Potato Pear Salad: Fresh arugula salad with roasted sweet potato, sliced pear, red onion, hazelnuts, and crumbled blue cheese.

Roasted Sweet Potato Salad with Pears and Blue Cheese

Warm curry-spiced sweet potatoes served with arugula, fresh pears, toasted hazelnuts, blue cheese, and a honey Dijon vinaigrette.

Course Salads, Side Dishes

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Calories 1478kcal

Author Michelle Ordever

Equipment

Ingredients

1 tablespoon extra virgin olive oil
2 sweet potatoes peeled and cut into bite-size cubes
1 teaspoon curry powder
1 teaspoon smoked paprika
4 cups baby arugula rocket
2 medium shallots thinly sliced
2 pears thinly sliced
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons honey
¼ cup toasted hazelnuts roughly chopped
2 ounces blue cheese crumbled
Sea salt and black pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F/200°C/Gas 6.
Place the sweet potato cubes on a large rimmed baking sheet. Add 1 tablespoon olive oil, curry powder, and smoked paprika. Season with salt and black pepper and toss until evenly coated.
Roast the sweet potatoes for 15-20 minutes, until fork-tender and golden brown.
Whisk together the remaining 2 tablespoons olive oil, Dijon mustard, apple cider vinegar, and honey in a small bowl. Season with salt and black pepper to taste.
Place the baby arugula, roasted sweet potatoes, shallots, pears, toasted hazelnuts, and crumbled blue cheese into a large bowl.
Pour the honey Dijon dressing over the arugula mixture and toss gently until evenly coated. Serve immediately and enjoy!

Notes

Tips

Cut the sweet potatoes into evenly sized, bite-size cubes so they roast at a similar rate.
Roast the sweet potatoes until fork-tender with golden-brown edges, but don't let them get so soft that they fall apart in the salad.
Add the roasted sweet potatoes while they're still warm for a delicious contrast with the fresh salad ingredients.
Slice the pears shortly before assembling the salad to help minimize browning.

Substitutions

You can use another crumbly blue cheese, feta, or goat cheese if you prefer.
Use walnuts or pecans instead of toasted hazelnuts, if preferred.

Leftovers

Transfer the leftover salad to an airtight container and refrigerate.
Once dressed, the rocket will begin to wilt, and the pears will soften, so this salad is best enjoyed fresh.
If preparing components ahead of time, store the dressing, roasted sweet potatoes, and salad ingredients separately and assemble just before serving.
Not suitable for freezing.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition