Roasted Sweet Potato Salad with Cotija & Cilantro-Lime Dress

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 lb Sweet Potatoes

3 oz Baby Spinach

2 oz Arugula

2 Tbsps Raw Pepitas

2 Scallions

¼ cup Cilantro Sauce

2 Tbsps Grated Cotija Cheese

4 oz Grape Tomatoes

1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

1 Lime

Directions

1 Prepare & roast the sweet potatoes Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & start the dressing Meanwhile, thinly slice the scallions. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the cilantro sauce and season with salt and pepper. Stir to combine.

3 Toast the pepitas & scallions In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the pepitas and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the pepitas are toasted and the scallions are softened. Transfer to the bowl of dressing; stir to combine.

4 Make the salad & serve your dish To the bowl of finished dressing, add the roasted sweet potatoes, arugula, spinach, and halved tomatoes; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cotija. Enjoy!

1 Prepare & roast the sweet potatoes Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & start the dressing Meanwhile, thinly slice the scallions. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the cilantro sauce and season with salt and pepper. Stir to combine.

3 Toast the pepitas & scallions In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the pepitas and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the pepitas are toasted and the scallions are softened. Transfer to the bowl of dressing; stir to combine.

4 Make the salad & serve your dish To the bowl of finished dressing, add the roasted sweet potatoes, arugula, spinach, and halved tomatoes; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cotija. Enjoy!

Nutrition

• Calories: 520