Please enter the email you’re using for this account.
Parve
Medium
8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This salad can be used as a room-temperature side dish or a salad accompanying a meal. Alternately, you can add cubed smoked turkey and serve as an appetizer. I love the earthy flavor of sweet potatoes that have been slow-baked, accompanied by spicy nuts. You can also substitute slivered almonds for part of the walnuts and use them to garnish any soup or salad!
2 sweet potatoes, unpeeled
Haddar Kosher Salt or coarse salt
oil for brushing
1/2 teaspoon dried thyme
8 ounces (225 grams) arugula
1/2 red onion, finely sliced (see note)
1 egg white
2 cups shelled walnut halves
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
3 tablespoons honey or Gefen Maple Syrup
1/4 cup Kedem Red Wine Vinegar or lemon juice
1 and 1/2 teaspoons salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cut sweet potatoes into strips lengthwise. Rub all sides of the potatoes with a bit of oil and sprinkle with salt and thyme.
Place onto a baking sheet, skin side down, and bake for 20 minutes. Flip the potatoes over so that the previously exposed flesh is now down. Bake for another 25–30 minutes.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
In a medium bowl, beat egg white until stiff. Stir in nuts until well coated. Set aside.
In a small bowl, combine sugar, cinnamon, pepper, and salt. Add to nuts and toss to coat.
Spread on a greased baking sheet and bake for 20–25 minutes until golden, stirring often. Remove and allow to cool.
Whisk together all dressing ingredients in a small bowl.
Toss arugula, red onion, sweet potatoes, and walnuts in a large bowl. Add dressing to taste and toss to coat.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews