Closeup of Roasted Celery Salad in a white dish on a dark blue background

Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette

Made with clean, fall-inspired ingredients and robust flavors, this Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette is a delight.

4.67 from 3 votes
Closeup of Roasted Celery Salad in a white dish on a dark blue background
Print Recipe

Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Salad
Servings: 4 servings
Calories: 437kcal

Ingredients

For the salad:

  • 1 pound (454 g) sweet potato, cubed
  • 2 tablespoons (30 mL) extra-virgin olive oil, divided
  • 1 teaspoon (2.2 g) ground nutmeg, divided
  • ½ teaspoon (3 g) kosher or fine sea salt, divided
  • 3 ribs celery , cut into 1-inch cross sections
  • 2 shallots , quartered
  • ¾ cup (86 g) walnut pieces
  • ½ cup (70 g) pomegranate seeds
  • 6 cups (180 g) arugula

For the citrus vinaigrette:

  • 3 tablespoons (45 mL) extra-virgin olive oil
  • 1 tablespoon (15 mL) champagne vinegar
  • 1 tablespoon (15 mL) fresh orange juice
  • 1 tablespoon (15 g) minced shallot
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper

Instructions

  • Preheat the oven to 425°F.
  • In a large mixing bowl, toss the sweet potato with 1 tablespoon of olive oil, ½ teaspoon nutmeg, and ¼ teaspoon salt.
  • Spread the sweet potato on a parchment-lined baking sheet, then transfer to the oven and roast for 15 minutes.
  • Toss the celery and shallot with the remaining tablespoon of olive oil, ½ teaspoon of nutmeg, and ¼ teaspoon of salt.
  • Stir in the celery and onion with the sweet potato and continue roasting for another 20-25 minutes until the vegetables are browned and tender.
  • Meanwhile, bring a dry skillet to medium heat and add the walnuts. Toast, stirring often, for about 5 minutes until fragrant and golden brown.
  • Whisk together the vinaigrette ingredients in a mixing bowl. Add the roasted vegetables and arugula and gently toss to coat.
  • Top the salad with the toasted walnuts and pomegranate seeds.

Nutrition

Nutrition Facts
Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette
Amount Per Serving
Calories 437 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 4g20%
Sodium 658mg27%
Potassium 710mg20%
Carbohydrates 34g11%
Fiber 7g28%
Sugar 10g11%
Protein 7g14%
Vitamin A 16828IU337%
Vitamin C 13mg16%
Calcium 115mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brian Kavanagh Celery Roasted Salad Sweet Potatoes Vinaigrette
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