Roasted Sweet Potato Salad with Barley and Arugula
Sweet potatoes are a great source of vitamin A and fiber, making them a nutritious addition to any meal.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Sweet Potato Salad with Barley and Arugula
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and dice the sweet potatoes.
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Toss the sweet potatoes with olive oil, salt, and black pepper.
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Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
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In the meantime, cook the barley according to package instructions.
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Once the sweet potatoes and barley are cooked, let them cool slightly.
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In a large bowl, combine the roasted sweet potatoes, cooked barley, arugula, red onion, feta cheese, and pecans.
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In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and black pepper to make the dressing.
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Drizzle the dressing over the salad and toss to combine.
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Serve the salad immediately or refrigerate for later. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 42g15%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
