Eosinophilic Esophagitis Friendly Roasted Sweet Potato Salad with Herb Dressing
Total time50 min
Prep time15 min
Cook time30 min
5.0(19)
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Learn more →Ingredients
4 servings
For the salad
- 2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- 3 cups arugula
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- ⅓ cup pumpkin seeds (pepitas)
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp raw honey
- ½ tsp dried thyme
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Spread the sweet potato cubes on the prepared baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat evenly.
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