Roasted Vegetable & Arugula Salad with Caper-Honey Vinaigrette

Roasted Vegetable & Arugula Salad

with Caper-Honey Vinaigrette

25 MIN
$9.99 Serves 2-4
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From the Test Kitchen

This hearty salad features a duo of roasted broccoli and sweet potato, which we're dressing with a piquant caper vinaigrette before tossing with arugula and finishing with parmesan cheese and crunchy almonds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    250 Cals (est.)
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fresh
ingredients
Roasted Vegetable & Arugula Salad with Caper-Honey Vinaigrette
Title
  • 2 oz Arugula
  • 1 Tbsp Capers
  • ½ lb Broccoli
  • ½ lb Sweet Potato
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Small dice the sweet potato. Roughly chop the capers. In a large bowl, whisk together the vinegar and honey (kneading the packet before opening). Add the chopped capers and stir to combine.

2 Roast & dress the vegetables

Line a sheet pan with foil. Place the broccoli florets and diced sweet potato on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of caper-honey vinaigrette. Toss to combine.

3 Make the salad & serve your dish

To the bowl of dressed vegetables, add the arugula and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds and cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Small dice the sweet potato. Roughly chop the capers. In a large bowl, whisk together the vinegar and honey (kneading the packet before opening). Add the chopped capers and stir to combine.

2 Roast & dress the vegetables

Line a sheet pan with foil. Place the broccoli florets and diced sweet potato on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of caper-honey vinaigrette. Toss to combine.

3 Make the salad & serve your dish

To the bowl of dressed vegetables, add the arugula and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds and cheese. Enjoy!

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