This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday like Rosh Hashanah. It’s especially nice when served plated individually and topped with the sweet potatoes and cashews.
Note: If you don’t have sweet potatoes you can replace them with sautéed red peppers.
This recipe is excerpted with permission from Kosher Taste.
Arugula Sweet Potato Salad
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