Arugula & Roasted Sweet Potato Salad
This is a great salad for a light fall lunch. Lose the cheese, and it's vegan. Add some chicken, and it's my kind of dinner.
What you need
2 sweet potatoes (about 1 ½ pounds)
5 tablespoons Tessemae's Zesty Ranch (or your favorite Tesse!)
1 tablespoon Tessemae's Hot Buffalo sauce
coarse salt and fresh ground pepper
5 ounces baby arugula
¼ cup pumpkin seeds or nuts
4 ounces fresh goat cheese, crumbled (optional)
What to do
- Peel the sweet potatoes and quarter them lengthwise. Slice crosswise into ½ inch pieces. Toss the sweet potatoes with 2 tablespoons Zesty Ranch and 1 tablespoon Buffalo sauce on a baking sheet, then season with salt and pepper.
- Roast at 450F until browned and tender 15-20 minutes. Remove from oven and let cool. Toss the roasted sweet potatoes with the arugula, 3 tablespoons Zesty Ranch and remaining 1 tablespoon Buffalo sauce. Top with pepitas and goat cheese.
