Arugula sweet potato salad

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.

It’s especially nice when served plated individually and topped with the sweet potatoes and cashews. (If you don’t have sweet potatoes you can replace them with sautéed red peppers.)

Arugula Sweet Potato Salad

Ingredients

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

Directions

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.

This recipe, published by TheNosher.com, is excerpted with permission from Kosher Taste.