Ingredients
1tbspolive oil
2medium sweet potatoes,peeled and diced into ½ inch cubes
sea salt and freshly-cracked black pepper
5ozfresh arugula or baby kale
1avocado,peeled, diced and thinly sliced
½cupgoat cheese or feta or blue cheese,crumbled
½cuppecans, walnuts or almonds,chopped, lightly toasted
⅓cupdried cranberries
3tbspolive oil
1tbspfreshly-squeezed lemon juice,or red wine vinegar
1tspdijon mustard
1small clove garlic,pressed or finely-minced or ½ tsp garlic powder
½tspfine sea salt
¼tspfreshly-cracked black pepper
Preparation
Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges. Remove from the oven and set aside.
Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy!
