Roasted Sweet Potato, Sesame and Arugula Salad with Honey-Balsamic Dressing

Roasted Sweet Potato, Sesame and Arugula Salad with Honey-Balsamic Dressing

Ingredients

Serves 4

2 medium sweet potatoes, diced (either peeled or unpeeled)

½ red onion, thinly sliced

1 tablespoon olive oil

½ teaspoon chili powder

Pinch of cayenne pepper (optional)

Salt and pepper

6 cups baby arugula

4 medium radishes, sliced paper thin

2 tablespoons toasted sesame seeds

2 tablespoons finely chopped fresh chives (optional)

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

4 tablespoons cup extra-virgin olive oil

Coarse salt and ground pepper

Directions

Preheat oven to 375°F (190°C). Toss the sweet potatoes and onion with the vegetable oil, chili powder, cayenne, salt and pepper.

Place on a baking sheet and roast for 20 minutes, stirring gently every 5 to 10 minutes.

Increase the heat to 400°F (200°C) and roast for another 5 to 10 minutes until the sweet potatoes are golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.

In the meantime, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper and set aside.

In a medium bowl toss together arugula, sliced radishes, and chives.

In another bowl toss sweet potatoes with honey-balsamic dressing.

To serve, arrange arugula mixture on plates. Spoon sweet potatoes over arugula, sprinkle with toasted sesame seeds and serve.