Spicy roasted sweet potato salad with blueberry balsamic dressing

I love it when sweet potatoes are in season! They are so versatile, yummy in all types of cuisines and so easy to cook! This salad right here is one even veg-haters will like! And with a side of hasselback potatoes with peanut-cilantro dressing its a hearty meal!!

Serves: 6

2 medium sized sweet potatoes, roughly diced

1 tablespoon oil, such as avocado

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 tsp chili powder optional

6 cups baby arugula

1 teaspoon lemon juice

1/4 cup dried cranberries

1/3 cup almonds chopped and toasted

1/4 cup goat cheese crumbles optional

For Vinaigrette

2 tablespoons blueberry balsamic vinegar

1 tablespoon minced shallots

1/4 cup EVOO

Salt and pepper to taste

Add all this into a small mason jar and shake until emulsified. 

Roast sweet potatoes: Preheat oven to 400°F. Toss potatoes in 1 tablespoon oil, and sprinkle with chili powder, salt and pepper. Spread in a single layer on a sheet pan. Roast in oven for 40-45 minutes, until sweet potatoes are soften all the way through and crisping on the edges. Set aside to cool.

Place arugula in a bowl, toss with vinaigrette until well combined. 

Plate and enjoy!

The vinegar I used is from a small store in Illinois called Olive bin! They have a most amazing flavors and absolutely delicious! I could drink them out of the bottle straight! My host mom Janet introduced me to them!