Sweet Potato and Arugula Salad Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			6 cups 1/2-inch-diced sweet potatoes, skin on (4 to 6 large sweet potatoes) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups loosely packed baby arugula 4 scallions, white and light green parts only, thinly sliced 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons grated Parmesan
			Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.