Roasted Sweet Potato & Arugula Salad with Croutons & Harissa Vinaigrette

Roasted Sweet Potato & Arugula Salad

with Croutons & Harissa Vinaigrette

25 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. This hearty salad features shawarma-roasted sweet potato tossed with crunchy homemade croutons, fresh arugula, sweet pear, and a smoky harissa vinaigrette.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Roasted Sweet Potato & Arugula Salad with Croutons & Harissa Vinaigrette
Title
  • 1 Small Baguettes
  • ½ lb Sweet Potato
  • 4 oz Arugula
  • 1 Pear
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1½ Tbsps Red Harissa Paste
  • 2 tsps Honey
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
1 Start the sweet potato

Remove the honey from the refrigerator. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potato lengthwise; cut crosswise into 1/4-inch pieces. Place on the sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 9 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, medium dice the baguette; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Quarter, core, and thinly slice the pear.

3 Make the croutons

Reserving the bowl, place the diced baguette on the other side of the sheet pan of partially roasted sweet potato. Roast 9 to 11 minutes, or until the croutons are lightly browned and the sweet potato is tender.

4 Make the salad & serve your dish

In the reserved bowl, combine the harissa paste, honey, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, roasted sweet potato, croutons and sliced pear. Season with salt and pepper; toss to coat. Enjoy!

Tips from Home Chefs

1 Start the sweet potato

Remove the honey from the refrigerator. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potato lengthwise; cut crosswise into 1/4-inch pieces. Place on the sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 9 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, medium dice the baguette; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Quarter, core, and thinly slice the pear.

3 Make the croutons

Reserving the bowl, place the diced baguette on the other side of the sheet pan of partially roasted sweet potato. Roast 9 to 11 minutes, or until the croutons are lightly browned and the sweet potato is tender.

4 Make the salad & serve your dish

In the reserved bowl, combine the harissa paste, honey, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, roasted sweet potato, croutons and sliced pear. Season with salt and pepper; toss to coat. Enjoy!

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