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.

Keep on Noshing

37 Vegetarian Recipes for the High Holidays

Holidays are all about the brisket and chicken soup, right? Well, the Jewish holidays can also be about healthful salads, ...

Watermelon Steak Topped with Chickpea and Feta Salad Recipe

The combo of juicy melon and salty cheese creates a flavor explosion with every bite.

Israeli Salad with Chickpeas, Feta & Fresh Mint

Don't be afraid of improvising when you make salad.