Photo: Louis Hansel
Roasted Sweet Potato and Rocket Salad
15 ingredients
30 min + 45 min
4 servings
openrecipes
"I had this salad at a once popular New-American restaurant in Jersey City, but it's no longer in business. The restaurant used a house-made Romesco dressing, but I made my own roasted red bell pepper dressing that also compliments the peppery rocket leaves, also known as baby arugula. It makes a great appetizer or a compliment to a nice entree. "
Estimated Nutrition (whole recipe, rough)
487
Calories
15g
Protein
26g
Fat
53g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 4 sweet potatoes, peeled and cut into wedges
- 2 red bell peppers, halved and seeded
- 1 clove garlic
- 1 shallot
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 dash hot pepper sauce (such as Tabasco®)
- 1 teaspoon salt
- ground black pepper to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup walnut oil
- 1/2 pound baby arugula leaves
- 1 (2 inch) piece Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes