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Dairy
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This salad is super flavorful with pops of sweet and tanginess that will keep you going back for more! The feta can be replaced with grilled chicken if you want to make it for Shabbos. Simply use the salad dressing as your chicken marinade, grill, slice into thin strips and enjoy!
1 Hanna sweet potato
1 Japanese sweet potato
1 sweet potato
1/4 cup roasted cashews
1 large or 2 small beets, roasted
1 baby cucumber
handful of cherry tomatoes
1/2 cup crumbled feta cheese
2 boxes arugula
1/2 cup avocado oil
1/4 cup pure silan
1/4 cup pure maple syrup
1/2 teaspoon Redmonds sea salt
4 cloves fresh garlic
Preheat the oven to 400 degrees Fahrenheit.
Peel and cube the sweet potatoes into small cubes.
Wrap the beets with parchment paper and then silver foil. Line a cookie sheet with brown parchment paper and add the sweet potatoes. Bake the potatoes for 45 minutes until crisp around the edges.
Bake the beets about an hour and a half until soft when you pierce with a fork.
While the veggies are baking, chop there rest of the veggies.
Place all the salad dressing ingredients into a deep bowl. Blend with an immersion blender and set aside.
To build your salad, place arugula on the bottom, then your raw veggies, and then the nuts and roasted veggies.
Top with the nuts and feta.
Dress and serve!
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