Roasted Sweet Potato, Arugula & Walnut Salad

2 sweet potatoes, peeled, cut in 3/4-inch cubes
1 Tbs olive oil
5 oz baby arugula
1/2 cup shelled walnuts
1 orange
2/3 cup pomegranate seeds

Vinaigrette dressing:
2 Tbs honey
1 ts Dijon mustard
1/2 ts red wine vinegar
1/4 cup olive oil
Kosher salt
Ground black pepper to taste (optional)




Servings: 6
Preparation time: 30 min

Directions:
- Preheat the oven to 375F. 
- Drizzle sweet potato cubes with olive oil, salt, and black pepper.
- Bake for 20-25 minutes until tender. Cool down and set aside.
- Meanwhile, zest and juice orange.
- In a medium bowl combine orange zest, 3 Tbs fresh orange juice, Dijon mustard, vinegar, honey, and a bit of salt.
- Using an immersion blender, mix these ingredients, adding olive oil very slowly while blending until it is emulsified (yellow color and becomes uniform).
- Taste the vinaigrette and adjust seasonings.
- In a large bowl place arugula, roasted sweet potatoes, walnuts, and pomegranate seeds.
- Drizzle the vinaigrette dressing over the salad.
- Toss to combine and serve immediately.

Notes:
Use a fork or whisk instead of an immersion blender. 
Store the vinaigrette in a jar with a tight lid in the fridge up to 5 days.

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