Roasted Sweet Potato and Arugula Salad
 
Makes 4 to 6 servings
Ingredients
  • ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1¼ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 (4-to 5-ounce) container baby arugula
  • ½ cup crumbled feta cheese
  • ½ cup sliced red onion
Instructions
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil.
  2. On prepared pan, place sweet potatoes. Add 1 tablespoon oil, 1 teaspoon salt, pepper, and paprika, tossing to coat.
  3. Bake until tender, about 25 minutes, stirring halfway through baking. Let cool just enough to handle.
  4. In a medium bowl, whisk together honey, vinegar, mustard, and remaining ¼ teaspoon salt. Whisk in remaining ¼ cup oil in a slow, steady stream until well combined. (Salad dressing can be made up to 2 days ahead and refrigerated in an airtight container.)
  5. On a serving platter, place arugula. Top with sweet potatoes, cheese, and onion. Drizzle with dressing. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-sweet-potato-and-arugula-salad/