Sweet Potato Salad

INGREDIENTS

• 1½ pounds sweet potatoes About 3 large, peeled and cut into 1-inch (2½ cm) pieces
• ½ tablespoon extra virgin olive oil
• ½ teaspoon salt
• 3 tablespoons seeds pumpkin, sesame, sunflower, or a mix
• ¼ cup dried cranberries
• ½ red onion thinly sliced
• 5 cups arugula or baby spinach, or both
• 3 ounces feta cheese crumbled
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoon mustard
• 1½ tablespoon maple syrup or honey
• 1 teaspoon dried oregano
• ½ teaspoon salt or more to taste
• ⅛ teaspoon black pepper or red pepper flakes

INSTRUCTIONS

1. 1 Preheat the oven to 400°F or 200°C. If using the air fryer, there’s no need to preheat it.Peel and chop 1½ pounds sweet potatoes into 1-inch cubes and add them to the baking tray.Season with ½ tablespoon extra virgin olive oil and ½ teaspoon salt, and toss with your hands.Bake for about 30 minutes or air fry for 20 minutes. The spuds are ready when they are fork-tender.
2. 2 Heat ½ tablespoon extra virgin olive oil in a non-stick or stainless steel pan.Add 3 tablespoons seeds and ¼ cup dried cranberries. Season with a pinch of salt and toast on low heat for two minutes, stirring often. Set aside to cool.
3. 3 In a bowl, whisk 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoon mustard, 1½ tablespoon maple syrup, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
4. 4 Arrange 5 cups arugula on a large serving platter. Top with the roasted sweet potatoes, ½ red onion (thinly sliced), 3 ounces feta cheese (crumbled), toasted seeds, and cranberries.Drizzle with half the dressing and keep the other half in a small bowl for people to help themselves.You can serve sweet potato salad as an appetizer, side dish, or light lunch.

NUTRITION

Calories: 419 kcalkcal | Carbohydrates: 51 gg | Protein: 9 gg | Fat: 21 gg | Fiber: 7 gg | Sugar: 19 gg