Roasted Sweet Potato, Blueberry, and Arugula Salad

Ingredients:

• 1-2 sweet potatoes
• 2 Tbsp extra-virgin olive oil
• 1 tsp garlic powder
• salt & pepper, to taste
• 4 oz of arugula
• 1/4 cup nuts, optional
• 1/4 cup goat cheese crumbles, optional
• handful of blueberries or mandarin slices

For the Dressing:

• 1 Tbsp honey
• 1 Tbsp citrus juice
• 1/4 cup cup olive oil
• 1 tsp dijon mustard
• 1/2 tsp dried thyme

Instructions:

• Preheat oven to 450°F. Peel, dice and mix potatoes in a large bowl with olive oil, garlic powder and salt.
• Line a baking sheet with parchment paper and roast for about 25 minutes, until the cubes are tender and browned on the bottom.
• When ready, assemble the salad. In a large bowl, mix the roasted sweet potatoes with arugula, nuts, cheese crumbles, and 6 Tbsp of the dressing. Toss, then serve. Enjoy!