Sweet Potato and Arugula Salad with Chimichurri Vinaigrette

Argentinian chimichurri, the much-loved herbal, garlicky, vinegary sauce often paired with grilled meats, gave us the idea for the vinaigrette that dresses this hearty but easy-to-make salad. We cook the diced sweet potatoes in the microwave—no need to dirty pots or pans—and they’re done in about five minutes. It’s important to dress the potatoes while they’re still warm so they absorb the flavorings. We especially like the pepperiness and tender texture of arugula in this salad, but baby spinach works nicely, too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a medium bowl, stir together the shallot, vinegar and ¼ teaspoon salt; set aside for about 10 minutes to allow the shallot to mellow. Whisk in the oil, oregano, pepper flakes, garlic, parsley, ½ teaspoon salt and ¼ teaspoon pepper.

Step 2

2. In a medium microwave-safe bowl, combine the sweet potatoes and 3 tablespoons water. Cover and cook until a skewer inserted into the largest piece meets no resistance, 4 to 5 minutes, stirring once about halfway through. Immediately drain the sweet potatoes in a colander, wipe out the bowl and return the potatoes to the bowl.

Step 3

3. To the hot potatoes, add all but 1 tablespoon of the shallot mixture, then toss. Taste and season with salt and pepper. To the remaining shallot mixture, add the arugula and toss, then taste and season with salt and pepper. Transfer the arugula to a serving platter, arranging it in a bed. Top with the sweet potatoes and sprinkle with the pecans.

Step 4

Don’t forget to drain the sweet potatoes after microwaving, otherwise the water that collects in the bottom of the bowl will dilute the dressing.