Step 1

Preheat the oven to 450 degrees Fahrenheit.

Step 2

Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.

Step 3

Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)

Step 4

Meanwhile, make the Honey Mustard Dressing.

Step 5

When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 additional cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)