15 Feb Arugula Salad with Sweet Potatoes and Feta
Non-stick cooking spray, for spraying the baking sheet
6 cups, 1/2 inch diced sweet potatoes (4-6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra virgin olive oil
Kosher salt & freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1. Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
2. Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15-20 minutes. Let cool completely.
3. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper.
4. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.