Roasted Sweet Potato, Fig and Arugula Salad with Pomegranate Vinaigrette
There's something captivating about the brilliant colors of autumn foliage and the fresh seasonal fruits and vegetables which is expressed in this salad. Growing up on a small block I…
- Total time
- 30 Min
- Ingredients
- 13
- Steps
- 4
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By Adina Yaakov · Updated November 2019
There's something captivating about the brilliant colors of autumn foliage and the fresh seasonal fruits and vegetables which is expressed in this salad. Growing up on a small block I would look forward to late August and early September when our neighbors would surprise us with fresh-picked figs from their trees. Figs are high in antioxidants, fiber and vitamins. Enjoy them on their own or serve them in this fresh, mouth-watering salad on your Rosh Hashanah table.
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What I use
for this recipe
The tools and pantry staples I actually reach for when I make this dish.
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Lodge Enameled Cast Iron Dutch Oven, 6 qt
Every soup and slow braise on this site starts in this pot.
Nordic Ware Naturals Half Sheet Pan
Heavy enough not to warp — for roasting vegetables and baking cookies alike.
OXO Good Grips Salad Spinner
Dry greens mean dressing that actually clings.
Victorinox Fibrox Pro 8-inch Chef’s Knife
The one knife I use for nearly everything — light, sharp and easy to hone.
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