Simple Arugula Salad with Goat Cheese and Roasted Sweet Potato - a tasty Fall side dish! Features an easy balsamic glaze dressing recipe.
Preheat your oven to 375 and line a baking sheet with parchment.
Scrub the sweet potato clean and slice it into ½ inch thick rounds and place them in a small mixing bowl.
Toss the sweet potato rounds in the oil, sea salt, garlic, and dried rosemary until well coated then place them evenly spaced onto the parchment-lined baking sheet.
Roast in the oven for 20-25 minutes, flip them, and roast for 5 minutes more.
Meanwhile, in a medium mixing bowl add the oil and balsamic reduction and, using a fork, stir it well to combine it. Add the arugula and toss it well to coat the leaves.
Take the sweet potatoes out of the oven and transfer them to a plate. Top the warm potatoes with the dressed greens and crumble the goat cheese on top. Drizzle with extra balsamic reduction, if desired. Serve immediately.