Sweet Potato Arugula Salad

Preheat the oven to 400°F (200°C).

Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.

Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

In a large bowl, combine the arugula, cherry tomatoes, red onion, feta cheese, and walnuts.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.

Once the sweet potatoes are done roasting, let them cool slightly before adding them to the salad bowl.

Drizzle the dressing over the salad and toss gently to combine all ingredients.

Serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a refreshing option.

Spice Level: