Roasted Sweet Potato Date Salad with Feta and Lemony Parsley Dressing
DroolWorthy
DroolWorthy
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Ingredients

  • 1 sweet potato, peeled, chopped into bite sized pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon freshly chopped thyme
  • 1/2 cup chopped dates
  • 8 cups arugula
  • 8 ounces feta cheese, crumbled
  • 1/4 cup pepitas (roasted pumpkin seeds)
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley

Instructions

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