Photo credit Michelle Manzoni

Arugula Sweet Potato Salad Recipe

This lunchtime salad is especially nice plated individually and topped with cashews.

This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday like Rosh Hashanah. It’s especially nice when served plated individually and topped with the sweet potatoes and cashews.

Note: If you don’t have sweet potatoes you can replace them with sautéed red peppers.

This recipe is excerpted with permission from Kosher Taste.

Arugula Sweet Potato Salad


For the salad:

2 cups cubed and roasted sweet potatoes

2 Belgian endives, cleaned and sliced thinly

6 cups baby arugula, cleaned

1⁄3 cup dried cranberries

½ cup cooked quinoa

½ cup chopped roasted cashews

For the dressing:

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

1 tsp sugar

salt and pepper to taste


In a large mixing bowl, combine all the salad ingredients except cashews.

In a small jar or bowl, combine all the dressing ingredients.

Pour dressing over salad and toss well.

Add cashews and serve.

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