This rotisserie chicken and roasted sweet potato salad is the perfect anti-inflammatory dinner.
Peppery arugula provides a bed for the rotisserie chicken and antioxidant-rich sweet potatoes that become caramelized from roasting.
Crisp apples add a toothsome bite, while funky blue cheese balances the sweetness from the maple-cider vinaigrette.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Keep reading for our expert tips, including ingredient substitutions.
Roast, stirring once, until browned and fork-tender, 25 to 30 minutes.
Meanwhile, whisk 4 teaspoons each vinegar and maple syrup and 1 teaspoon mustard together in a small bowl.
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Gradually whisk in the remaining 4 tablespoons oil until emulsified and smooth, about 30 seconds.
Transfer the roasted sweet potatoes to a large bowl.
Sprinkle with the remaining 2 tablespoons blue cheese and 1 tablespoon sunflower seeds.
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Garnish with additional pepper, if desired.
This delicious dressing can be used on leafy green salads, such as spinach salad.
It is also a fabulous marinade for grilled shrimp, chicken or pork.
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
