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By: Adina Yaakov

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 we see 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.


5 oz. Baby Arugula
12 fresh or dried figs, cut in half
1 large grapefruit, skin and membrane removed
1 cup fresh pomegranate seeds
2 medium sweet potatoes

(+ cooking spray, 2 tbsp canola oil, 1 tsp salt)

Pomegranate Vinaigrette:
⅓ cup olive oil
¼ cup red wine vinegar
⅓ cup pomegranate concentrate
½ cup honey
3 cloves minced garlic
1 tbsp mustard
1 tsp salt
¼ tsp black pepper

1. Spray a baking sheet with cooking spray.

2. Peel and cube sweet potatoes into ½ inch cubes and toss with 2 tbsp. canola oil and 1 tsp salt.

3. Place sweet potatoes on baking sheet and bake uncovered at 350 degrees for 50-60 minutes until soft. Let cool.

4. Place sweet potatoes and the rest of salad ingredients in a large bowl or divide among four plates.

5. In a glass jar, place all dressing ingredients and shake well.

6. Add dressing before serving.

Serves 6

Recipe and photo by Adina Yaakov, Dietetic Intern and Recipe Developer.
For more recipes follow