2Tablespoonsred wine vinegaror balsamic vinegar or combo
1Tablespoonhoneyor maple syrup
¼teaspoononion powder or dried minced onion
Salt, pepper to taste
Salad:
1avocadopeeled, deseeded and sliced
1large pear or 2 small, Asian or regular, sliced
1/2red onionhalved and thinly sliced pole to pole
5ounce kale or arugula
¼cuppecan halves
¼cupdried cranberries
1cupcrumbled Greek feta cheeseor vegan alternative
Instructions
Cut the sweet potato into ½ inch cubes, then toss with 1 Tablespoon olive oil. Sprinkle with salt and pepper and roast at 400 F stirring part way through. Cook until starting to turn golden, about 20 minutes. (Alternatively, boil or bake your sweet potatoes until tender, then cool partially and cut into cubes.)
To make dressing, dressing ingredients and whisk until emulsified.
In a large salad bowl (or individual serving bowls), toss the arugula with the dressing. Top with sweet potato cubes and other toppings. Serve immediately.
Notes
You can use leftover boiled or roasted sweet potato if it firm enough to cube. Just peel and cube in that case.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.