I am practically orange from the amount of sweet potatoes I consume each winter. This salad is just one of many ways to present this comforting vegetable, and the crisp, tangy arugula counterbalances the sweet, smooth potato. Cut the potato into chunks, mix them with thinly sliced red onion and warm spices, and roast them on a baking sheet. A beautiful, autumnal salad for any table setting, this salad is sure to be repeated post-Thanksgiving and beyond.

Ingredients: 2 sweet potatoes, peeled and cut into small cubes, 1/2 red onion thinly sliced, ground black pepper, 1/2-1 tsp ground cinnamon, 1/4 cup white wine vinegar (or balsamic if you prefer), 1 tablespoon honey, 2 tablespoons chopped chives, baby arugula, drizzle of good olive oil

Recipe: Preheat oven to 400 degrees F. In a medium bowl, mix the sweet potato cubes with the onion, a pinch of black pepper, and the cinnamon. Transfer to a lined baking sheet and roast until the sweets are tender and starting to brown, about 45 minutes. 

Meanwhile, whisk the vinegar with the honey, chives, and a pinch more cinnamon. Allow the sweet potato to cool slightly before tossing with the arugula, otherwise the arugula will wilt. Toss everything with the vinegar and honey dressing. Add a little extra virgin olive oil if the vinegar taste is too strong. Season to taste.

Adapted from Whole Foods Sweet Potato Salad Recipe