Roasted Celery and Sweet Potato Salad with Citrus Vinaigrette
This tasty Roasted Celery and Sweet Potato Salad with a tangy Citrus Vinaigrette makes a bright and delicious winter salad. It's Paleo, Whole30, and Vegan.
Servings 4 people
Ingredients
- 1.5 pounds sweet potato cubed
- 2 tablespoons olive oil divided
- 1 teaspoon nutmeg divided
- 1/2 teaspoon sea salt divided
- 4 ribs celery cut into 1 inch cross sections
- 1 red onion cut into thick slices
- 1 cup walnut pieces
- 1/2 cup pomegranate seeds
- 4 ounces arugula
For the Citrus Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 1 tablespoon fresh orange juice
- 1 tablespoon minced shallot
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Preheat the oven to 400°F
- In a large mixing bowl, toss the sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
- Spread the sweet potato on a lined baking sheet and roast for 15 minutes.
- Toss the celery and onion in the remaining tablespoon of olive oil, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt.
- Stir in the celery and onion with the sweet potato and continue roasting for another 20-25 minutes until the vegetables are tender.
- Meanwhile, bring a dry skillet to medium heat and add the walnuts. Toast, stirring often, for about 5 minutes until fragrant and golden brown.
- Whisk together the vinaigrette ingredients in a mixing bowl. Add the roasted vegetables and arugula and toss to coat.
- Top the salad with the toasted walnuts and pomegranate seeds.