1½pounds(680grams)sweet potatoes(about 3 large) peeled and cut into 1-inch cubes
½tablespoon(13grams)extra virgin olive oil
¼teaspoon(1½grams)salt
4twistsblack pepper
FOR THE SALAD
½avocado
½red onion
3handfulsarugula
⅓cup(30grams)walnuts
¼cup(30grams)dried cranberries
2tablespoons(20grams)pumpkin seeds
2ounces(55grams)fetaor dairy-free feta
FOR THE DRESSING
1tablespoon(15grams)mustard
1tablespoon(15grams)maple syrup
3tablespoons(42grams)extra virgin olive oil
2tablespoons(30grams)lemon juice
½teaspoon(3grams)salt
¼teaspoon(1gram)black pepper
Preheat the oven to 400°F or 200°C. Line a baking tray with parchment paper.Peel and chop the sweet potatoes into 1-inch cubes.
Transfer onto baking sheet, season with olive oil, salt, and black pepper, tossing with your hands.
Roast for 25 minutes, or until tender and browned.
Let cool down for 10 minutes, then add to a large bowl.Add chopped arugula, diced avocado, finely chopped redonion, crushed walnuts, driedcranberries, and pumpkinseeds.
Pour the mustard dressing, toss, and serve.
Optionally, crumble Greek feta on top of the roasted sweet potato salad.
FOR THE MUSTARD DRESSING
Add all ingredients to a small jar, close, and shake well.If you don't have a jar add the ingredients to a small bowl and whisk till combined.