casual cooking and living
2 cups sweet potato, peeled and chopped
1 red onion, sliced
4 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon fine sea salt
¼ teaspoons dried red chili flakes
3 cups arugula
2 tablespoons gorgonzola cheese, crumbled
2 tablespoons toasted pine nuts
½ teaspoon fresh ground black pepper
Coarse sea salt to taste
Directions to roast sweet potatoes and red onion:
Preheat oven to 400 degrees F. Line with parchment a baking sheet and add the sweet potato cubes, sliced red onion, 2 tablespoons olive oil, 2 tablespoons maple syrup, red chili and salt. Toss to cover all with 2 tablespoons olive oil and 2 tablespoons maple syrup. Place in oven and roast for 45 minutes.
Directions for toasted pine nuts:
Use a small dry fry pan heat and add the pine nuts stirring until they are golden brown. Remove from heat and let cool.
Directions to assemble salad:
To a bowl or serving platter add the arugula with remaining 2 tablespoons olive oil and toss. To the arugula add the roasted sweet potatoes and red onions. Top with crumbled gorgonzola cheese, pine nuts, black pepper and finish with coarse sea salt to taste. Serve warm.