This is my favorite salad ever. We even made it for our wedding in a giant bowl..It's filling, flavorful and fun. You can add more or less of any ingredient.
Arugula Salad with Sweet Potatoes, Apple, Pomegranates and Walnuts
Preheat oven to 400 degrees, Cut sweet potato in 1/2" pieces pretty consistent in size. On a rimmed baking sheet with parchment paper toss sweet potato pieces with drizzle olive oil, salt and pepper. Roast until soft, about 30 minutes. Take off the pan and let cool while you prepare the rest of the salad. You can make sweet potatoes a day ahead of time as well.
In your favorite salad bowl..like our Perfetto... Add Arugula, basil ribbons, apple pieces, pomegranate seeds and sweet potatoes. Toss with lemon mustard vinaigrette and salt and pepper to taste. Sprinkle the top with walnuts and feta. Delish!
Lemon Mustard Vinaigrette
Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.