Tom's Life Bits

This sweet potato salad is colorful and delicious. Roasted potatoes, greens and cranberries make the ideal sweet and savory mix.

• 2 pounds Sweet Potatoes
• 2 Tablespoons Olive Oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper
• 6 Tablespoons Balsamic or Lemon dressing
• 1/2 cup red onion
• 1/4 cup cranberries
• 1/4 cup pepitas or pecans
• 1/4 cup feta

• Roast the Sweet Potatoes 450 F
• Dice the Sweet Potatoes into 3/4“cubes leaving the skin on, mix with olive oil, garlic powder, kosher salt
• Line baking sheet with parchment, bake for 25 minutes or until tender and browned
• Make Honey Mustard Dressing or whatever
• Mix the sweet potatoes with baby arugula, shallot, cranberries, pepitas and feta. Place greens on plate, drizzle with dressing

Buy baby arugula with a feathery texture. Arugula sold in bunches is too spicy. For substitute use baby spinach or mixed greens.

Original scanned recipe