Roasted Sweet Potato Salad

One of the wonderful things about the fall are the variety of vegetables you can find in the markets. One of my favorite is the sweet potato. This roasted sweet potato salad is perfect for a fall lunch or as a side dish. Roasting the veggies in the oven brings out an amazing flavor plus it is healthier!

Ingredients:

1 sweet potato (cut in wedges)

Arugula or mixed salad greens

Crumbled Feta cheese

Roasted pumpkin seeds

1 small garlic (minced)

Extra virgin olive oil

Salt

Fresh cracked pepper

Instructions:

Preheat the oven at 210° Celsius / 410° Fahrenheit

Peel and slice the sweet potatoes in wedges. Place them in a roasting pan, drizzle with olive oil, garlic, salt and pepper. Try to avoid putting one on top of the other so that they roast evenly. Roast for about 15 minutes or until the desired consistency.

In a bowl season your arugula or salad greens with olive oil, salt and pepper. Place the roasted potatoes on top.

Top with some Feta cheese and pumpkin seed.