Sweet Potato, Feta, Red Onion and Arugula Salad

Hey guys! I'm so excited to share this recipe with you all. It's a new copycat creation and my first one in quite a while...and it turned out exactly how I wanted it (the second time I made it 😉)!

The inspiration for this recipe came from Simon's Marketplace, a great little lunch spot in Chester, CT that I used to go to when I worked closer. If you are in the area, I highly recommend checking it out. With the Mezze plate, you can get two salads of your choice (this recipe is considered a salad) and a field green salad with a baquette. Their bread is also AMAZING. Also a must-try on the menu is their Thanksgiving sandwich on the daily menu. It's delicious any time of the year!

If Chester, CT isn't within your lunch driving range, then you will have to do with this recipe. I'm sure I don't do it exactly how Simon's would, but it's SOOOO GOOOD anyways! It's great by itself on a Meatless Monday or a wonderful side dish for chicken, fish or beef!

Sweet Potato, Feta, Red Onion and Arugula Salad

What You'll Need
Sweet Potatoes, cubed
Red Onion, sliced long and thin
olive oil

How You'll Do It

1. Start by cooking the sweet potatoes. This can be done 1 of 2 ways.
    a. roasting cubed sweet potatoes in the oven at 350 degrees until soft, about 15 minutes.
     b. cook in olive oil on stovetop on medium heat until softened.

2. In a pan on the stove, start with red onions in a little olive oil over medium, low heat.

3. Once red onions have softened, add in cooked sweet potatoes.

4. Remove from heat and stir in feta cheese and arugula.

5. Enjoy!