Sweet Potato and Arugula Salad

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• 2 each medium sweet potatoes (peeled and cut into ¾-inch (2cm) cubes, 680g)
  Ingredient note

  Source: 2 medium sweet potatoes (peeled and cut into ¾-inch (2cm) cubes, 680g)
• 2 tablespoons olive oil (30ml)
  Ingredient note

  Source: 2 tablespoons olive oil (30ml)
• ½ teaspoon smoked paprika (1g)
  Ingredient note

  Source: ½ teaspoon smoked paprika (1g)
• ½ teaspoon garlic powder (1g)
  Ingredient note

  Source: ½ teaspoon garlic powder (1g)
• ½ teaspoon + ½ teaspoon fine sea salt (3g)
  Ingredient note

  Source: ½ teaspoon fine sea salt (3g); Source: ½ teaspoon fine sea salt (3g)
• ¼ teaspoon + ¼ teaspoon freshly ground black pepper (0.5g)
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper (0.5g); Source: ¼ teaspoon freshly ground black pepper (0.5g)
• 3 tablespoons extra virgin olive oil (45ml)
  Ingredient note

  Source: 3 tablespoons extra virgin olive oil (45ml)
• 2 tablespoons fresh lemon juice (30ml)
  Ingredient note

  Source: 2 tablespoons fresh lemon juice (30ml)
• 1 tablespoon Dijon mustard (15g)
  Ingredient note

  Source: 1 tablespoon Dijon mustard (15g)
• 1 tablespoon maple syrup (15ml)
  Ingredient note

  Source: 1 tablespoon maple syrup (15ml)
• 5 ounces baby arugula (140g)
  Ingredient note

  Source: 5 ounces baby arugula (140g)
• ½ each small red onion (very thinly sliced, 50g)
  Ingredient note

  Source: ½ small red onion (very thinly sliced, 50g)
• 1 each medium avocado (sliced or diced, 150g)
  Ingredient note

  Source: 1 medium avocado (sliced or diced, 150g)
• ½ cup vegan feta (crumbled, 75g)
  Ingredient note

  Source: ½ cup vegan feta (crumbled, 75g)
• ⅓ cup pecans (roughly chopped, 40g)
  Ingredient note

  Source: ⅓ cup pecans (roughly chopped, 40g)

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the cubed sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until all of the pieces are evenly coated.
3. Spread the sweet potatoes into a single layer, leaving a little space between the pieces so they roast rather than steam. Roast for 25–30 minutes, turning the pieces with a spatula halfway through cooking. They are ready when tender in the centre and lightly browned and caramelized around the edges.
4. Remove from the oven and let cool for about 10 minutes. The sweet potatoes should still be warm, but not piping hot, when added to the salad.
5. While the sweet potatoes are roasting, add the extra virgin olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to a small bowl. Whisk until smooth and well combined.
6. Taste the dressing and adjust the seasoning if desired. Set aside until ready to assemble the salad.
7. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently so they do not burn.
8. Once fragrant and lightly toasted, immediately transfer them to a plate or bowl and let them cool.
9. Place the arugula and sliced red onion in a large serving bowl. Pour over most of the Maple-Dijon dressing and gently toss until the greens are lightly coated.
10. Add the warm roasted sweet potatoes, avocado, vegan feta, and toasted pecans. Gently toss just enough to distribute the ingredients without mashing the avocado, or arrange the toppings over the dressed arugula.
11. Drizzle with the remaining dressing and serve immediately.