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Arugula and Roasted Sweet-Potato Salad

This room-temperature salad can be made with other seasonal vegetables instead of the sweet potatoes. Try using winter squash, beets, or parsnips, peeled and cut into uniform pieces so they will cook evenly.

Reprinted from the book Martha Stewart’s Dinner at Home by Martha Stewart Living Omnimedia, Inc. Copyright (c) 2009 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House, Inc.

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Salad

Ingredients

2 sweet potatoes (about 8 ounces each), cut into 1-inch- thick rounds or half-moons (unpeeled)		1 1/2 teaspoons Dijon mustard
2 leeks, white and pale-green parts only, halved lengthwise and cut into 2-inch pieces, washed well		1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil		4 cups loosely packed baby arugula (about 5 ounces), washed well and dried
Coarse salt and freshly ground pepper

directions

Total:

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1
Preheat oven to 400°F. Combine sweet potatoes and leeks on a rimmed baking sheet, and toss with 2 tablespoons oil; season with 1 teaspoon salt and a pinch of pepper. Spread in a single layer and roast until leeks are golden and sweet potatoes are tender when pierced with a fork, 20 to 22 minutes, tossing once halfway through. Let cool about 10 minutes.
2
Meanwhile, whisk together mustard and vinegar, then slowly whisk in remaining 2 tablespoons oil; season with salt and pepper.
3
Toss roasted vegetables with arugula and vinaigrette.

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