Roasted Sweet Potato & Radish Salad

Servings: 3

I love a good salad that is full of bright, beautiful vegetables. The combination of the starchy sweet potatoes with the silky, buttery flavor of roasted radishes is a gorgeous, rustic pairing. This salad is filling and something any vegetable lover will adore.

SALAD

2 large sweet potatoes, cut into ½” cubes

15 radishes, quartered

1½ tbsp extra virgin olive oil

½ tsp coarse sea salt

¼ tsp freshly ground black pepper

3 tbsp salted butter, sliced

2 cups arugula per plate

½ cup diced red onion

1 to 2 tbsp feta cheese per plate

DRESSING

1 clove garlic (about 1 tsp)

1 small shallot (about 2 tbsp)

½ cup  fresh parsley

½ cup fresh cilantro

½ cup fresh basil

1½ tbsp white wine vinegar

1 cup extra virgin olive oil

2 tbsp fresh lime juice

1 tsp coarse sea salt

¼ tsp freshly ground black pepper

¼ tsp ground white pepper

MAYONNAISE CREMA

²/₃ cup mayonnaise

3 tbsp honey

½ to 1 tsp dark chili powder

¼ tsp coarse sea salt

Prepare the salad: Preheat the oven to 425°F.

On a 9 x 13–inch  baking sheet, arrange the sweet potato and radish pieces in a single layer. Drizzle with the olive oil, sprinkle with the salt and pepper, then mix with your hands. Roast in the oven for 15 minutes.

When the 15 minutes are up, remove the pan from the oven and flip the vegetables over. Top with the slices of butter and roast for another 5 minutes. When done, remove from the oven and toss on the pan to mix well.

Prepare the dressing: In a food processor, combine the garlic, shallot, parsley, cilantro, basil, white wine vinegar, olive oil, lime juice, coarse sea salt, black pepper and white pepper, and process until smooth.

Prepare the crema: In a medium-sized bowl, combine the mayonnaise, honey, chili powder and coarse sea salt, and whisk with a fork.

Layer the arugula on three individual plates, then divide the red onion, sweet potato and radishes among the plates. To serve, drizzle with the dressing and add a few dollops of the crema to each plate. Sprinkle with the feta cheese.

NOTE: This recipe will make extra dressing and crema, enough for five or six servings.

Reprinted with permission from Fresh from the Farmhouse by Rachel Quenzer. Page Street Publishing Co. 2024. Photo credit: Rachel Quenzer.