This salad is oh so simple but got such rave reviews I had to share it. I made this for my family one Sunday night with a whole roasted chicken and corn on the cob, and they couldn’t stop talking about how good this salad was. The sweet potatoes and red onion are roasted in cinnamon, and when combined with balsamic vinegar, arugula, chives and radishes, make the perfect filling salad.
Recipe from Whole Foods
What you need:
1/2 red onion, thinly sliced
1/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon, divided
1/2 cup balsamic vinegar
1/4 cup honey
2 tablespoons finely chopped chives
4 cups baby arugula
3 medium radishes, sliced paper thin
What you do:
1. Preheat oven to 400 degrees F.
2. Toss sweet potatoes and red onion with black pepper and half the cinnamon. Arrange on baking sheet and roast about 45 minutes until tender.
3. Meanwhile, combine vinegar, honey, chives and rest of cinnamon.
4. When the potatoes are ready, toss with dressing and arrange over beds of arugula and radishes.