Arugula Salad with Sweet Potato “Croutons” and Hot Vinaigrette

Arugula Salad with Sweet Potato “Croutons” and Hot Vinaigrette
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salad with sweet potato croutons
Sweet potatoes in salad? Yes!

When we brought home our share from the CSA this week, one of the sweet potatoes got several deep scratches through the skin so we knew we had to eat it soon. And, of course, there was all that arugula that we received, just begging to be put into huge salads. Combining the two resulted in this salad that we scratched up for lunch, and we figured that our readers have probably never heard of sweet potato “croutons,” hence the post.

Well, to be honest, we’ve never heard of sweet potato croutons, either, at least not until the morning we had them. We were out on our usual morning walk, thinking about how to use that sweet potato. Should we use it to make sweet potato disks — one of our favorite ways of eating sweet potatoes — when we thought of modifying the disks to cubes and calling the croutons. After that, it we had to decide on a vinaigrette; we wanted something sweet/sour, so we went with balsamic vinegar and oil, but we also wanted to play of the hot sweet potatoes and decided to heat the vinaigrette, too. Sound good?

Oh, if you can’t tell, this is a full-up 100% scratchin’ original recipe.

Arugula Salad with Sweet Potato “Croutons” and Hot Vinaigrette

Yield: 2 large or 4 small salads

Arugula Salad with Sweet Potato “Croutons” and Hot Vinaigrette


  • Large bunch of arugula, washed and chopped
  • For the sweet potato croutons
  • 2 Tbs olive oil
  • 1 Sweet potato, peeled and cubed
  • Kosher salt
  • Freshly ground black pepper
  • For the hot vinaigrette
  • 2 Tbs white balsamic vinegar
  • 2 Tbs extra-virgin olive oil
  • 1 tsp minced chives
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 1/4 tsp mustard

Abbreviated Instructions

Place arugula in bowls. Set aside.

For the sweet potato croutons

Place oil in a heavy skillet over medium heat. When hot, add sweet potato cubes and let sear until brownish-black on one side. Toss and continue cooking in this way until all sides have been browned, about 15 to 20 minutes.

For the hot vinaigrette

In a small microwave-safe bowl, combine vinegar, oil, chives, salt, pepper, and mustard. Whisk until emulsified. Set aside.

When potatoes are browned, scatter over arugula while still hot. Heat vinaigrette in microwave until hot, about 20 to 30 seconds. Pour over salad and serve immediately.

Ingredient discussion:

Now, you don’t have to use arugula, but we think the spicy bite of arugula pairs nicely with the sweetness of sweet potato. For the vinaigrette, we used a white balsamic vinegar. It’s more of a sweet/sour vinegar than a wine vinegar. If you use the latter, you might want to add just a bit of sugar or brown sugar — maybe a teaspoon. We put in the chives mainly because we had them available; if we hadn’t, we wouldn’t have used them.

Procedure in detail:

arugula in bowls
We wanted salads that could be our entire lunch, so we used a lot of arugula.

Plate arugula. Might as well get started with the easiest part, so put the washed and chopped arugula into salad bowls. You can them pop them into the fridge while you do everything else, but it should only take about 20 minutes, so it’s not strictly necessary.

sweet potato croutons
After 5 minutes or so, the potatoes will get crispy on the outside — yum!

Make croutons. Place the oil in a heavy skillet over medium heat. A cast iron skillet is ideal, but any heavy skillet should work. Once the oil is hot, add the cubes of sweet potatoes in a single layer. Let sizzle and cook for about 5 minutes or until they begin to brown on the underside, then stir them around to cook another side. Keep cooking and stirring until browned on most sides, about 15 to 20 minutes. Don’t worry if a few spots get black; they still taste good.

Once whisked, the oil and vinegar should mix into an emulsion and no longer separate.

Make vinaigrette. Meanwhile, in a small microwave-safe bowl, whisk together vinaigrette ingredients until an emulsion forms. Set it aside until the croutons are done.

Heat vinaigrette. When the croutons are done — tender on the inside — place the vinaigrette in the microwave and heat for 20 to 30 seconds. You don’t necessarily want the vinaigrette to boil; just get it nice and hot. If you don’t have a microwave, make the vinaigrette in a small saucepan. Once hot, give it a quick whisking to make sure it’s emulsified and assemble your salads.

arugula salad with sweet potato croutons
Make sure the croutons and vinaigrette are hot when you serve this. It’s a nice surprise to bite into something that’s both hot and cold.

Assemble. Spread the hot sweet potato chunks over the arugula; pour the vinaigrette over the top and serve immediately.

This salad is a nice surprise since it’s both hot and cold, sweet and sour, and a bit spicy from the arugula. We weren’t sure how good it would be, using sweet potato chunks as croutons, but it most definitely worked — we had no problem finishing up our salads in just a few minutes. If you start seeing sweet potato croutons when you go out to eat, you’ll know where they got the idea. Four stars, because it does take a while to fry those croutons.

Worth the trouble?

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