Roasted Sweet Potato Salad

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet in the oven while it heats.

   Cookware: baking sheet, oven

2. Step 2

   In a large mixing bowl, toss the sweet potato with 2 tbsp (30 ml) olive oil, ⅝ tsp (4 gr) salt, and ⅜ tsp (1 gr) ground black pepper. Carefully spread it in one layer on the hot baking sheet.

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 4.0 gr Salt, 800.0 gr Sweet Potato

   Cookware: baking sheet, Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Roast at 220°C for 20 minutes. Turn the cubes with a spatula, then roast for another 10 minutes, until browned and tender.

   Timer: 30 min (fixed)

   Cookware: baking sheet, Chef Knife, oven, spatula

4. Step 4

   Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly browned.

   Timer: 4 min (fixed)

   Ingredients used: 80.0 gr Pecan

   Cookware: skillet, spatula

5. Step 5

   Whisk the remaining 2 tbsp (30 ml) olive oil with the lemon juice, Dijon mustard, honey, remaining ⅜ tsp (2 gr) salt, and remaining ⅜ tsp (1 gr) ground black pepper until emulsified.

   Ingredients used: 15.0 gr Dijon Mustard, 1.0 gr Ground Black Pepper, 15.0 gr Honey, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

6. Step 6

   Place the arugula and red onion in the large mixing bowl. Add the warm roasted sweet potato, toasted pecans, feta, and dressing, then toss gently and serve.

   Ingredients used: 120.0 gr Arugula, 120.0 gr Feta Cheese, 100.0 gr Red Onion

   Cookware: Large Mixing Bowl