Roasted Sweet Potato and Arugula Salad

With the holidays coming up, let's look at a couple of side dishes using sweet potatoes. Today, we will start with a salad.

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 1/4 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1 tablespoon honey

1 tablespoon apple cider vinegar

1 teaspoon dijon mustard

4-5 ounces baby arugula

1/2 cup crumbled feta cheese

1/2 cup sliced red onion

Preheat oven to 450℉. Line a rimmed baking sheet with foil.

On prepared pan, place sweet potatoes. Add 1 tablespoon oil, 1 teaspoon salt, pepper, and paprika, tossing to coat.

Bake until tender, about 25 minutes, stirring halfway through baking. Let cool just enough to handle.

In a medium bowl, whisk together honey, vinegar, mustard, and remaining 1/4 teaspoon salt. Whisk in remaining 1/4 cup oli in a slow, steady stream untill well combined. (Salad dressing can be made up to 2 days iahead and refrigerated in an airtight container.)

On serving platter, place arugula. Top with sweet potatoes, cheese and onion. Drizzle with dressing. Serve immediately.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!