Recipe: Warmed Arugula and Roasted Sweet Potato Medley

There is an abundance of arugula in my yard.

I was originally considering an arugula pesto, but I am well underway on my winter cleanse and am not consuming pasta (rice, quinoa or otherwise). I proposed a salad to go along with dinner on Sunday, and a roommate asked if that salad could be warmed.

I’m not accustomed to making “warm salads”. Typically my greens are cold and raw or sautéed. In a mood to take on a challenge and get crazy in the kitchen, I set out to find a “warmed salad” using arugula and other ingredients available. The recipe below is the result: a winter salad adapted from a recipe I found on It was an incredibly nourishing, yet lighter addition to Sunday dinner than steamed or stir-fried winter greens.

There is still an arugula overgrowth happening outside. I am wondering – what are you favorite recipes for arugula? I’d love to hear your ideas and recipes. Click here or on the comment tab below and share your kitchen magic!

Warm Sweet Potato Arugula Salad
serves 4

1 large sweet potato, cubed into small pieces
1 tablespoon olive oil
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
Sea salt
2 small bunches arugula, washed and torn
1 cup walnuts

1/4 cup apple cider
1/8 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tsp. dry mustard powder
Salt and pepper

Heat the oven to 500 degrees F. Toss the cubed sweet potato with the oil, spices, salt and pepper. Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.

Meanwhile, heat a cast-iron or other teflon-free skillet on medium high heat. Toast walnuts, stirring frequently, until aromatic and lightly browned (about 5 minutes). Whisk dressing ingredients together, or blend at high speed for greater emulsification.

Toss hot sweet potatoes with the arugula and walnuts. Drizzle the dressing over the salad to taste. Salad will wilt slightly, which is desired.

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  1. OOOOOOOO, now I know What To Do with arugula!! that recipe looks fantastic!

  2. I like to put chopped arugula on simple cheese pizza, or use it in vegan sandwiches as a salad layer with tofutti and soyrizo.

  3. Anne,

    That is a fantastic idea! I’ll bet arugula’s peppery nature pairs well with mozzarella or other cheeses on pizza.

    When you say tofutti (regarding the vegan sandwich) is that tofutti cream cheese with your soyrizo?

  4. Yep! Spread tofutti cream cheese and soyrizo on bread of your choice (I like french bread but obviously that isn’t so good for gluten issues) and then layer arugula and eat up. It’s really tasty!

  5. This was fantastic! We had everything except the sweet potato which made it very easy to put together. Arugula from the garden can’t be beat and the sweet potatoes prepared this way are tasty just by themselves. thanks for a great recipe and run this week. 😉

  6. Andria,

    I’m so glad that you enjoyed this recipe! It’s become a favorite recipe of mine this winter.

    And THANK YOU for the run! It was beautiful and the highlight of my week.

  7. […] sweet potato arugula salad adapted from vibrance nutrition serves […]

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