Ingredients
2lbsmedium sweet potatoes
1tspthyme,finely chopped
5½tbspextra virgin olive oil
kosher salt,to taste
1tbspwhite wine vinegar
1½tsphoney
1½tspmolasses
1¼lbsyellow onions,(6 small)
½tspcumin seeds
pinch crushed red pepper
2clovesgarlic
¾cupfresh orange juice
½lbarugula
Preparation
Preheat the oven to 375 degrees F.
On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of olive oil, and salt. Spread in an even layer and roast for 30 minutes per side.
Meanwhile, in a large cast-iron skillet, mix 1½ tablespoons of olive oil with vinegar, honey, and molasses. Season with salt.
Spread the onion slices in the skillet and bake for about 20 minutes per side until browned. Transfer to a plate. Reserve the juices in the skillet.
In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool. Grind to a powder.
In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the garlic and cook until golden.
Set the reserved skillet over moderate heat, then add the garlic, garlic oil, orange juice, and spices. Simmer for 5 minutes, scraping up the browned bits from the bottom. Season with salt.
Mound the arugula on plates and top with sweet potatoes and onions.
Drizzle the vinaigrette over the salad and serve.
