This is a great salad for a light fall lunch. Lose the cheese, and it's vegan. Add some chicken, and it's my kind of dinner.
What you need
2 sweet potatoes (about 1 ½ pounds)
coarse salt and fresh ground pepper
5 ounces baby arugula
¼ cup pumpkin seeds or nuts
4 ounces fresh goat cheese, crumbled (optional)
What to do
- Peel the sweet potatoes and quarter them lengthwise. Slice crosswise into ½ inch pieces. Toss the sweet potatoes with 2 tablespoons Southwest Ranch on a baking sheet, then season with salt and pepper.
- Roast at 450F until browned and tender 15-20 minutes. Remove from oven and let cool. Toss the roasted sweet potatoes with the arugula and 3 tablespoons Southwest Ranch. Top with pepitas and goat cheese.