Sweet Potato Salad

Step 1

Arrange a rack in the middle of the oven and heat the oven to 425°F. Peel 3 large sweet potatoes and cut into 3/4-inch cubes. Place on a rimmed baking sheet, add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and toss to combine. Spread out into a single layer.

Step 2

Roast for 15 minutes. Stir the sweet potatoes and continue to roast until tender, 10 to 15 minutes more. Let cool for at least 10 minutes. Meanwhile, make the dressing.

Step 3

Place 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. While whisking constantly, gradually add 1/4 cup olive oil in a steady stream and whisk until the dressing is combined and emulsified.

Step 4

Transfer the sweet potatoes to a large bowl. Add 2 packed cups arugula, 1/2 cup pecan halves, and 1/2 cup dried cranberries. Crumble 2 ounces feta cheese (about 1/2 cup) into the bowl. Drizzle with the dressing and toss to combine. Serve warm or at room temperature.