Arugula, Sweet Potato, And Walnut Salad With Dashi Vinaigrette Recipe

Recipe By Slurrp

This Arugula, Sweet Potato, and Walnut Salad with Dashi Vinaigrette is a refreshing and nutritious dish. The peppery arugula pairs perfectly with the sweet and creamy roasted sweet potatoes, while the crunchy walnuts add a delightful texture. The Dashi vinaigrette, made with soy sauce, rice vinegar, and dashi stock, adds a savory umami flavor to the salad. This salad is not only delicious but also packed with vitamins, minerals, and antioxidants.

4.6
30 Rating -
Rate
25minstotal
25m.total
Arugula, Sweet Potato, And Walnut Salad With Dashi Vinaigrette
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Ingredients for Arugula, Sweet Potato, And Walnut Salad With Dashi Vinaigrette Recipe

  • 1 cup Arugula
  • 1/2 Medium Sweet Potatoes
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.13 cup Walnuts, Roughly Chopped
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Rice Vinegar
  • 0.06 cup Dashi Stock
  • 1/2 tablespoon Olive Oil

Directions: Arugula, Sweet Potato, And Walnut Salad With Dashi Vinaigrette Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Peel and dice the sweet potatoes into bite-sized cubes.
  • STEP 3.Toss the sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
  • STEP 4.Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
  • STEP 5.While the sweet potatoes are roasting, prepare the Dashi vinaigrette by whisking together soy sauce, rice vinegar, dashi stock, and olive oil in a small bowl.
  • STEP 6.In a large salad bowl, combine the arugula, roasted sweet potatoes, and walnuts.
  • STEP 7.Drizzle the Dashi vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 8.Serve the salad immediately as a side dish or as a light main course.
  • STEP 9.Enjoy!

Cooking Tips

  • Make sure to dice the sweet potatoes into evenly sized cubes to ensure even cooking.
  • If you don't have dashi stock, you can substitute it with vegetable broth or chicken broth.
  • Feel free to add other ingredients to the salad, such as cherry tomatoes or crumbled feta cheese, for extra flavor and texture.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately after dressing.
  • If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator.
  • The roasted sweet potatoes can be reheated in the oven or enjoyed cold in the salad.
Nutrition
value
423
calories per serving
31 g Fat10 g Protein23 g Carbs5 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    10g
  • Carbs
    23g
  • Fiber
    5g

MacroNutrients

  • Carbs
    23g
  • Protein
    10g
  • Fiber
    5g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    294mg
  • Iron
    3mg
  • Vitamin A
    186mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    183mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    53mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    164mg
  • Manganese
    1mg
  • Phosphorus
    274mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp