2 cups 1/2″ peeled and cubed sweet potatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups packed baby arugula
1/2 cup cooked Kamut (or quinoa)
1/2 cup cooked black lentils
1/4 cup pepitas
1/4 cup feta
2 fried eggs
3 tablespoons olive oil
1 apple cider vinegar
1 teaspoon brown mustard
Pinch of salt
- Preheat oven to 400˚. Toss sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a sheet tray covered with parchment paper. Roast sweet potatoes until tender and starting to brown, 25 to 30 minutes. Let cool slightly before adding to salad.
- When ready to assemble the salad, combine the arugula with the kamut, lentils, pepitas, and feta in a bowl.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and salt. Add sweet potatoes the arugula mixture, pour dressing over and toss until everything is well combined and coated.
- Divide salad onto two plates and top with a fried egg.