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🥗 Roasted Sweet Potato Pear Salad with Arugula and Parmesan

345 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 4 pcs
• Thyme, fresh 5 g
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Pears 2 pcs
• Cherry tomatoes 250 g
• Olive oil 2 tbsp
• Arugula 150 g
• Mint, fresh 10 g
• Honey 1 tsp
• Balsamic vinegar, light 1 tbsp
• Parmesan 50 g

Instructions

1. 1. Preheat the oven to 220 degrees fan.
2. 2. Peel the sweet potatoes and cut them into approx. 2 cm cubes.
3. 3. Wash the thyme and pat it dry.
4. 4. Strip the thyme leaves from the stems.
5. 5. Place the sweet potato cubes, thyme, and oil in a bowl.
6. 6. Season the mixture generously with salt and pepper.
7. 7. Mix everything well until the sweet potatoes are evenly coated.
8. 8. Spread the sweet potatoes on a baking sheet.
9. 9. Bake the sweet potatoes in the oven for approx. 25 minutes.
10. 10. Wash the pear.
11. 11. Quarter the pear and remove the core.
12. 12. Cut the pear into approx. 1 cm pieces.
13. 13. Wash the tomatoes.
14. 14. Halve the tomatoes.
15. 15. Heat 1 tbsp olive oil in a pan over medium heat.
16. 16. Sauté the pear pieces and tomatoes for approx. 4 minutes.
17. 17. Wash the arugula.
18. 18. Spin the arugula dry thoroughly.
19. 19. Wash the mint.
20. 20. Pluck the mint leaves from the stems.
21. 21. Roughly chop the mint leaves.
22. 22. Remove the sweet potatoes from the oven.
23. 23. Place the sweet potatoes, the cooked pear, and the tomatoes in a large bowl.
24. 24. Add the chopped mint.
25. 25. Add 1 tbsp olive oil.
26. 26. Add some honey.
27. 27. Add some balsamic vinegar.
28. 28. Finally season the mixture with salt and pepper.
29. 29. Gently fold the dry arugula into the sweet potato mixture.
30. 30. Grate the Parmesan roughly over the salad.
31. 31. Plate the salad.
32. 32. Serve the salad immediately.

Nutrition per serving

• kcal: 345
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 41 g