The peppery bite of arugula leaves pairs deliciously with tender sweet potatoes, crisp apple chunks and the distinctive curry dressing.
If desired, prepare Spiced Walnuts and set aside. For salad, preheat oven to 450°F (230°C). Cut potatoes crosswise into 1/2-in. (1 cm) slices; cut slices into quarters. Brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Arrange potatoes in a single layer on bar pan; season with salt and black pepper. Bake 22-24 minutes or until potatoes are tender and begin to caramelize, stirring halfway through baking. Remove from oven; cool slightly. Place potatoes in Stainless (4-qt./4 L) Mixing Bowl. Add apple, celery and green onions. Gently wash arugula in Salad & Berry Spinner; spin dry.
For dressing, whisk ingredients in Small Batter Bowl until well blended. Drizzle 1/3 cup (75 mL) of the dressing over potato mixture; toss gently to coat.
For each serving, place arugula on serving plate; drizzle with some of the remaining dressing. Mound potato mixture over arugula. Sprinkle with Spiced Walnuts, if desired.
Calories 190, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 32 g, Protein 4 g, Sodium 250 mg, Fiber 6 g
1 starch, 1 fruit, 1 fat (1 carb)
To make Spiced Walnuts, preheat oven to 350°F(180°C). Line Small Bar Pan with Parchment Paper. Whisk 1 egg white in Small Batter Bowl until frothy. Add 1/2 cup (125 mL) walnut halves, tossing to coat. Arrange walnuts in a single layer over parchment. Combine 2 tbsp (30 mL) brown sugar and 1/4 tsp (1 mL) Cinnamon Plus® Spice Blend or Korintje Cinnamon; sprinkle over walnuts. Bake 18-20 minutes or until nuts begin to brown. Remove from oven. Cool completely.
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