Ronnie's Notes
I’ve been buying lots of blueberries lately — for muffins, cake, pie, soup —- and also this roasted sweet potato-baby arugula salad, among others. My family loved the combo of sweet and earthy. I added some red onion for crunch but you can also throw in some pepitas if you want more.
Instructions
Preheat oven to 450° F.
Line a baking sheet with parchment paper.
Place the potato chunks on the parchment and pour 2 tablespoons of the avocado or olive oil over them.
Toss to coat all the chunks.
Sprinkle with salt.
Roast for or until the potatoes are tender and crispy, turning them once or twice during cooking time.
Remove the potatoes from the oven and let them cool, then place them in a bowl.
Add the baby arugula, blueberries, avocado and red onion.
Pour in the remaining avocado oil and toss the ingredients.
Pour in the white wine vinegar and toss again.
Add the cheese, if desired.
Season with freshly ground black pepper.
Let rest for before serving. scatter pepitas on top if desired.