Ingredients:

  • 2 large Sweet Potatoes (approx. 900g), peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 tsp dried thyme
  • 3 tbsp aged balsamic vinegar
  • 0.25 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • 1 small clove garlic, minced
  • 5 oz baby arugula
  • 0.5 cup toasted pecan halves
  • 0.33 cup crumbled goat cheese
  • 0.25 cup dried cranberries

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Prep the potatoes. Peel and cube the 900g of sweet potatoes into 3/4 inch pieces, ensuring they are all roughly the same size.
  3. Season for roasting. Toss the cubes with 2 tbsp olive oil, 0.5 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp dried thyme until every surface is glistening.
  4. Roast the base. Spread the potatoes on the baking sheet — do not let them touch. Bake for 25 minutes, flipping halfway, until the edges are golden and crackling.
  5. Cool the tubers. Remove from the oven and let them rest for at least 10 minutes.
  6. Emulsify the vinaigrette. In a jar, combine 3 tbsp balsamic, 0.25 cup olive oil, 1 tsp Dijon, 1 tsp honey, and the minced garlic. Shake vigorously until the mixture is thick and opaque.
  7. Toast the pecans. While the potatoes cool, toast the 0.5 cup pecans in a dry pan over medium heat for 3 minutes until they smell fragrant and nutty.
  8. Prepare the greens. Place the 5 oz of baby arugula in a large, wide bowl.
  9. Combine the layers. Add the cooled sweet potatoes, toasted pecans, 0.25 cup dried cranberries, and 0.33 cup crumbled goat cheese to the arugula.
  10. Dress and serve. Drizzle the vinaigrette over the salad and toss gently with your hands or large spoons until the leaves are just barely coated.