This salad was inspired by 3 Little Figs, an adorable coffee shop that just opened up near Davis Square. The ‘Market’ sandwich on their menu features sweet potato, goat cheese, arugula, and honey with all ingredients sourced locally. I love this place! I made my salad with roasted beets and sweet potatoes, prosciutto, goat cheese, and dried cranberries over a bed of red leaf lettuce and arugula. I finished it with a drizzle of olive oil and vinegar, and a little fresh ground pepper and fresh parsley.
2 small sweet potatoes
1 head red leaf lettuce
2 large handfuls of arugula
4 ounces prosciutto
1/2 cup crumbled goat cheese
1/4 cup dried cranberries
Red wine vinegar
1 tablespoon fresh parsley, minced
Salt and pepper
Prick the sweet potatoes and beets with a fork and roast them whole in a 400 degree oven for 45 minutes, or until tender (check them with a fork). Let them cool.
Assemble the salad in individual bowls or one large bowl, which ever you prefer. Wash and dry the lettuce, and tear into bite size pieces, and top with arugula. Next add the roasted beets and sweet potatoes, sliced into 1/8 inch rounds. Cover these with prosciutto, goat cheese, and cranberries. Toss with olive oil, vinegar, salt, and pepper.