Roasted Sweet Potato Salad with Feta

Ingredients

• small sweet potatoes, peeled and cubed
• tablespoon solive oil
• teaspoon scumin seeds
• salt and ground black pepper to taste
• 1/3 cup cashews
• (6 ounce) packagefeta cheese, cubed
• cup fresh spinach
• cup arugula
• cup watercress
• tablespoon schopped fresh cilantro
• tablespoon sextra-virgin olive oil
• tablespoon sbalsamic vinegar
• pinch white sugar
• salt and ground black pepper to taste

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
3. Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
4. At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
5. Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
6. Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

Tips

Walnuts can be used instead of cashews.