Autumn Arugula Salad with Roasted Sweet Potatoes and Hazlenuts

Recipe: Hana Ezaldein
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Yield: Serves 4
Time: 40 Minutes

Don’t have to be boring; by pairing healthy leafy greens with the right accoutrements, this salad maintains its nutritious balance while also boasting a bevy of flavors.


  • 3 cups of cubed sweet potatoes
  • 3 cloves of garlic, sliced
  • 2 tbsp of olive oil
  • salt and pepper
  • 1 tsp of dried rosemary
  • 1 pomegranate
  • 5oz arugula
  • ½ cup Oregon hazelnuts
  • ¼ balsamic vinegar
  • goat cheese (optional)


Preheat oven to 400°F. Place hazelnuts on a tray and roast for about 5 minutes. Set aside.

Place sweet potatoes, garlic, olive oil and salt and pepper on a large baking dish and roast at 400°F for about 30 minus until tender.

Seed pomegranate, I like to cut the fruit in half and then hit the back of the shell with a wood spatula and the seeds easily fall out.

Place arugula in a bowl and top off with balsamic vinegar, the roasted sweet potatoes, pomegranate seeds, roasted hazelnuts and goat cheese (if desired). Serve.