MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato & Arugula Salad
Categories: Salads
Yield: 4 Servings

MMMMM-----------------------SWEET POTATOES----------------------------
2 md Sweet potatoes (680 g);
- peeled, diced 3/4" (2 cm)
2 tb Olive oil; (30 ml)
1/2 ts Smoked paprika (1 g)
1/2 ts Garlic powder (1 g)
1/2 ts Fine sea salt (3 g)
1/4 ts Black pepper (0.5 g);
- freshly ground

MMMMM-------------------MAPLE & DIJON DRESSING------------------------
3 tb Extra virgin olive oil
- (45 ml)
2 tb Fresh lemon juice (30 ml)
1 tb Dijon mustard (15 g)
1 tb Maple syrup (15 ml)
1/2 ts Fine sea salt (3 g)
1/4 ts Black pepper (0.5 g);
- freshly ground

MMMMM---------------------------SALAD--------------------------------
5 oz Baby arugula (140 g)
1/2 sm Red onion (50 g);
- very thinly sliced
1 md Avocado (150 g);
- sliced or diced
1/2 c Vegan feta (75 g); crumbled
1/3 c Pecans (40 g);
- roughly chopped

Preparation time: 15 minutes
Cooking time: 25 minutes

This sweet 'n savoury sweet potato arugula salad is full of warm,
tender sweet potatoes, cool, crisp greens, buttery toasted pecans,
and tangy vegan feta. And the lemony maple-Dijon dressing? So good.

Sweet Potatoes:

Preheat the oven to 425?F (220?C). Line a large baking sheet with
parchment paper.

Place the cubed sweet potatoes on the prepared baking sheet. Add the
olive oil, smoked paprika, garlic powder, salt, and black pepper.
Toss until all of the pieces are evenly coated.

Spread the sweet potatoes into a single layer, leaving a little space
between the pieces so they roast rather than steam. Roast for 25 to
30 minutes, turning the pieces with a spatula halfway through
cooking. They are ready when tender in the centre and lightly
browned and caramelized around the edges.

Remove from the oven and let cool for about 10 minutes. The sweet
potatoes should still be warm, but not piping hot, when added to the
salad.

Maple & Dijon Dressing:

While the sweet potatoes are roasting, add the extra virgin olive oil,
lemon juice, Dijon mustard, maple syrup, salt, and black pepper to a
small bowl. Whisk until smooth and well combined.

Taste the dressing and adjust the seasoning if desired. Set aside
until ready to assemble the salad.

Pecans:

Place the chopped pecans in a dry skillet over medium-low heat. Toast
for 3 to 5 minutes, stirring frequently so they do not burn.

Once fragrant and lightly toasted, immediately transfer them to a
plate or bowl and let them cool.

Salad:

Place the arugula and sliced red onion in a large serving bowl. Pour
over most of the Maple & Dijon dressing and gently toss until the
greens are lightly coated.

Add the warm roasted sweet potatoes, avocado, vegan feta, and toasted
pecans. Gently toss just enough to distribute the ingredients without
mashing the avocado, or arrange the toppings over the dressed arugula.

Drizzle with the remaining dressing and serve immediately.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/sweet-potato-arugula-salad/>

MMMMM


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